Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics

作者：Zhenbin Chen, Yanqun Jiang, Zhibin Ye, Wei Zhao, Jixin Zhang, Wenjing Huang, Yida Wu, Tiehan Li, Qian Xu, Jingming Ning · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106208 · 被引用次数：9 · 研究领域：Tea Polyphenols and Effects、Sensory Analysis and Statistical Methods、Phytochemicals and Antioxidant Activities