The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering

作者：Zhi‐Hui Wang, Chenxi Gao, Jiamin Zhao, Jialin Zhang, Zhiqiang Zheng, Yan Huang, Weijiang Sun · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.138133 · 被引用次数：61 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities