Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading

Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading

This study investigated the effect of different degrees of spreading on the flavor and quality of wolfberry tea processed with buds and leaves. D and G wolfberry plants were used as the experimental materials. The sensory evaluation, flavonoids, water extracts, amino acid components, sugar substance...

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Bibliographic Details
Main Authors: Guanjun PAN, Linyuan DUAN, Jiake ZHAO, Ping SHUAI, Guoli DAI, Weisu TIAN, Jinyuan WANG, Jiapeng HUANG, Xiaotong BI, Enzhao LIN, Ken QIN, Zhilong HAO, Bo ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
wolfberry tea
degree of spreading
quality analysis
flavor substance
aroma compounds
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040128
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040128

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