GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing

作者：Hualing Wu, Wenjie Huang, Zhongjian Chen, Zhuang Chen, Jingfang Shi, Qian Kong, Shili Sun, Xiaohui Jiang, Dong Chen, Shijuan Yan · 发表于：Food Research International · 年份：2019 · DOI：10.1016/j.foodres.2019.02.039 · 被引用次数：136 · 研究领域：Tea Polyphenols and Effects、Heavy Metals in Plants、Food Quality and Safety Studies