Analysis of pivotal compounds in NanLuShuiXian tea infusion that connect its color and taste

作者：Mingjin Li, Ma Jianping, Qinji Li, Yan‐Yu Zhu, Hao Xu, Naixing Ye, Feiquan Wang, Shan Jin · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106434 · 被引用次数：9 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities