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