Physicochemical, antibacterial and aromatic qualities of herbaceous peony (Paeonia lactiflora pall) tea with different varieties

Author:

Wang Xiaoxiao1234,Sun Kairong5,Liao Xueping3,Zhang Yanli2,Ban Yuqian2,Zhang Xiuxin3,Song Zihan2ORCID

Affiliation:

1. College of Landscape Architecture and Forestry, Qingdao Agricultural University, Qingdao, Shandong 266109, China

2. State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China

3. Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China

4. College of Engineering, China Agricultural University, Beijing 100083, China

5. College of Horticulture, China Agricultural University, Beijing 100193, China

Abstract

The aim of this study was to evaluate the effect of five varieties on the quality of herbaceous peony tea.

Funder

National Natural Science Foundation of China

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

National Key Research and Development Program of China

Publisher

Royal Society of Chemistry (RSC)

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