:

Zixin Ni1, Wei Chen1, Hongjing Pan1

  • 1Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.

Food chemistry: X
|July 23, 2024
PubMed
概括

白茶显示出最好的泡能力,而黑茶提供了优越的泡稳定性. 特定的氨基酸和甲基因,而不是沙素,有助于这些茶泡的特性,为食品应用提供了洞察力.

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