Comprehensive analysis of taste variations and pleasantness components in white tea from different organs of Camellia sinensis cv. Fuding Dabaicha

Food Chemistry 2026

View at publisher

Authors: Weiwei Wu, Yanming Tuo, ZhiHui Wang, Na Chen, Yuxue Jiang, Chuanjiu Wu, Yongquan Xu, Wen Zeng, Weijiang Sun

DOI: 10.1016/j.foodchem.2026.148437

Cited by: 3

References: 28

Fields of Study & Subjects

Tea Polyphenols and Effects Postharvest Quality and Shelf Life Management Fermentation and Sensory Analysis

References 28