Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region - Wang, Xi; Liu, Yan; Wei, Fang; Guo, Xiaoyu; Cao, Shijie; Zeng, Liang; Luo, Liyong (NPJ science of food, 2025)
Keywords: 631/449; 631/45/320; 639/638; 692/700/2814; Astringents; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cluster analysis; Cocoa; Fixation; Food Microbiology; Food Science; Metabolites; Metabolomics; Nutrition; Rutin; Taste thresholds; Tea