:

Fang-Fang Huang1, Pei-Di Yang2, Si-Lei Bai3

  • 1National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China.

Food chemistry
|August 15, 2023
PubMed
概括

茶叶 (Camellia sinensis) 中的脂质显著影响茶叶的味道. 了解收获前和收获后的脂质变化是提高茶叶质量和特征风味发展的关键.

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