Analysis of the disparities in taste quality and chemical characteristics of Zhejiang white tea

Journal of Food Science and Technology 2026

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Authors: Li Guo, Yu Lin, Chenxin Xie, Yue Zhang, Jingbo Wang, Feng Zhao, Zhi Lin, Haipeng Lü
DOI: 10.1007/s13197-026-06577-z
Cited by: 1
References: 14

Fields of Study & Subjects

Tea Polyphenols and Effects Phytochemicals and Antioxidant Activities Sirtuins and Resveratrol in Medicine

Publication details

Journal / source
Journal of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Publication date
15 April 2026
Language
EN