Chemical and Quality Analysis of Beauty Tea Processed from Fresh Leaves of Tieguanyin Variety with Different Puncturing Degrees
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DOI: 10.3390/foods12091737
Abstract: Beauty tea with special flavor can be affected by the degree of leafhopper puncturing. The present research adopted widely targeted metabolomics to analyze the characteristic metabolites of fresh tea leaves and beauty tea with different… read more here.
Keywords: quality; beauty tea; analysis; tea ... See more keywords