Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions

Cunqiang Ma(Nanjing Agricultural University), Xinghui Li(Nanjing Agricultural University), Xuan Chen(University of Electronic Science and Technology of China), Bingsong Ma(Nanjing Agricultural University), Jiacai Wang(Yunnan Agricultural University), Zihao Wang(China Pharmaceutical University), Binxing Zhou(Yunnan Agricultural University)
Food Chemistry X
November 7, 2022
10.1016/j.fochx.2022.100504
Cited by 35

Related Papers

Bio-inspired reversible underwater adhesive
|Nature Communications|2017|487
Fabrication and gas sensitivity of polyaniline–titanium dioxide nanocomposite thin film
|Sensors and Actuators B Chemical|2007|327
Influence of polymerization temperature on NH3 response of PANI/TiO2 thin film gas sensor
|Sensors and Actuators B Chemical|2007|213
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
|Food Chemistry|2023|148
Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
|Food Chemistry|2021|79