Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea

作者：Xiaoxiao Wang, Hairong Xiong, Shunli Wang, Yanli Zhang, Zihan Song, Xiuxin Zhang · 发表于：Industrial Crops and Products · 年份：2022 · DOI：10.1016/j.indcrop.2022.116159 · 被引用次数：27 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Food Quality and Safety Studies