Dynamic changes in metabolic compounds and their effects on flavor quality of Fuliang black tea and green tea during processing

作者：Fang Dong, Hongkun Lai, Qifang Sun, Wenjie Yu, Gaowei Zhang, S. X. Du, Shuai Zhuang, Tao Liu, Yan Li, Xiaoqing Fan, Feng Xie, Liping Luo · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.107332 · 被引用次数：7 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis