Exploring flavor differences and microbial community characteristics of raw Pu-erh tea from different vintages based on flavoromics and high-throughput sequencing

作者：Mingming Wang, Ruoyu Shi, Qingshan Bai, Chunlei Tan, Yinyan Chen, Zishan Hong, Cunchao Zhao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145861 · 被引用次数：10 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Sensory Analysis and Statistical Methods