Dynamic change of tea (Camellia sinensis) leaf cuticular wax in white tea processing for contribution to tea flavor formation

作者：Hao Zuo, Xiongyuan Si, Ping Li, Juan Li, Zhihui Chen, Penghui Li, Changsong Chen, Zhonghua Liu, Jian Zhao · 发表于：Food Research International · 年份：2022 · DOI：10.1016/j.foodres.2022.112182 · 被引用次数：41 · 研究领域：Plant Surface Properties and Treatments、Horticultural and Viticultural Research、Fermentation and Sensory Analysis