Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types

作者：Feiquan Wang, Hua Feng, Yucheng Zheng, Ruihua Liu, J.L. Dong, Yao Wu, Shuai Chen, Bo Zhang, Pengjie Wang, Yan Jiawei · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.115681 · 被引用次数：27 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Food Quality and Safety Studies