Influence of leaf tenderness on the aroma and taste characteristics of green tea from Camellia sinensis cv. Chuancha No. 2: integrated sensory and chemical profiling

Chen Liu(Sichuan Agricultural University), Qian Tang(Sichuan Agricultural University), Chuankui Song(Anhui Agricultural University), Zhiying Xu(Dalian Ocean University), Jilai Cui(Xinyang Normal University), Meiyi Ning(Sichuan Agricultural University), Mengyang Wei(Sichuan Agricultural University), Chenbo Wang(Sichuan Agricultural University), Shengxiang Chen(Sichuan Agricultural University)
Food Chemistry X
March 11, 2026
10.1016/j.fochx.2026.103754
Cited by 4

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