A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea
Shaping, a critical step in green tea manufacturing, profoundly influences the quality of green tea, yet its effects on non-volatile metabolites remain underexplored. This study evaluated how different shaping techniques influence green tea quality and identified key metabolites governing sensory at...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001376 |
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