Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves

作者：Feng Zhao, Wenxi Wu, Chi Chiu Wang, Xiaojuan Wang, Hui Liu, Qian Jiang, Chunping Cai, Yong Xie, Lin Yu · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.134608 · 被引用次数：33 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Fermentation and Sensory Analysis