Physicochemical, antibacterial and aromatic qualities of herbaceous peony (Paeonia lactiflora pall) tea with different varieties.
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DOI: 10.1039/d3ra08144c
Abstract: The aim of this study was to evaluate the effect of five varieties on the quality of herbaceous peony tea by physicochemical analysis, sensory evaluation, antimicrobial capacity analysis and a combination of gas chromatography with… read more here.
Keywords: peony tea; herbaceous peony; peony; different varieties ... See more keywords
Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas
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DOI: 10.3390/foods11071057
Abstract: The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds… read more here.
Keywords: nonvolatile compounds; oolong tea; tea different; different producing ... See more keywords