Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis

作者：Zhenxing Wang, Tao He, Yue Fang, Zengquan Lan, Benying Liu, Kin Weng Kong, Jian Sun, Xiahong He · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116060 · 被引用次数：12 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis