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Updated: Jan 22, 2026

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products
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茶叶茎的价值化:通过Tencha加工,挥发性和非挥发性成分的动态变化

Zixin Ni1, Yiqin Chen1, Hongjing Pan1

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

Food chemistry
|January 20, 2026
PubMed
概括

丢弃的茶叶茎可以成为一种有价值的资源,在加工过程中开发出增强的乌玛米和甜味. 这项研究揭示了关键的化学和感官变化,突出了它们对新茶叶产品的潜力.

关键词:
芳香重组组合 芳香重组组合非挥发性代谢产物非挥发性代谢产物感官分析是一种感官分析.茶叶茎 茶叶茎 茶叶茎 茶叶茎田加工是加工的过程.挥发性化合物 挥发性化合物

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