Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea-Reference-Cited by-同舟云学术

Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea

Published:2022-04 Issue: Volume:107 Page:104387
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ren Yiyu,Hou Yan,Granato Daniel^ORCID,Zha Minyu,Xu Wen,Zhang Liang

Funder

National Natural Science Foundation of China

China Academy of Space Technology

Publisher

Elsevier BV

Subject

Food Science

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