Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach

作者：Shanshan Xu, Zeng XinSheng, Huiting Wu, Shanshan Shen, Xiaogen Yang, Wei‐Wei Deng, Jingming Ning · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.129186 · 被引用次数：77 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Heavy Metals in Plants