Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation

Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation

The present study investigated the dynamics changes in physicochemical properties and non-volatile metabolites during Bulang pickled tea fermentation. A combination of artificial sensory evaluation, chemical-physical analysis, ultra performance liquid chromatography coupled with quadrupole/time-of-f...

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Bibliographic Details
Main Authors: Jinping Zhou, Laifeng Chen, Fan Zhang, Hooiling Foo, Zhenhui Cao, Qiuye Lin
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
pickled tea
taste quality
physiochemical
antioxidant activity
metabolomics
Online Access:https://www.mdpi.com/2304-8158/14/5/878
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