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Unraveling the flavor development mechanisms of areca-intercropped Hainan Dayezhong white tea
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DOI：10.1002/jsfa.70873.png)
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Abstract
En 中文
The impact of areca-tea intercropping on flavor formation in Hainan Dayezhong white tea was investigated in comparison with monoculture cultivation. Integrated metabolomic, transcriptomic, and electronic sensory analyses were performed on tea samples collected throughout white tea processing.
Keywords:
areca palm
flavor formation
Hainan Dayezhong
intercropping
white tea processing
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3.5
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1.4W
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4.1W
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