Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

Metabolomics Based on UHPLC-Orbitrap-MS and Global Natural Product Social Molecular Networking Reveals Effects of Time Scale and Environment of Storage on the Metabolites and Taste Quality of Raw Pu-erh Tea

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

Quantitative analysis and geographical traceability of black tea using Fourier transform near-infrared spectroscopy (FT-NIRS)

Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process