Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea
本研究采用多种代谢组学方法，对不同等级和品种的桑叶绿茶进行感官特性和健康指标的评价，并比较了智能感官技术的应用。
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102518
Lin, Junhui; Yang, Zhangchang; Li, Qian; Wang, Weifei; Liao, Sentai; Xing, Dongxu; Chen, Ruohong; Pang, Daorui; Zou, Yuxiao
