The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis

作者：Chen Yang, Zhaojun Wang, Minghui Xu, Kaikai Wei, Qianying Dai, Xiaochun Wan, OiPo Leong, Runze Lin, Chuanjian Cui, Ruyan Hou · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143788 · 被引用次数：13 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Fermentation and Sensory Analysis