Work

Exploring the effects of compressing and aging processes on functional components and flavor of white tea by omics methods

Year: 2026

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70434

Authors: Run Huang, Wenmeng He, Dengyi Pei, Shuai Dong, Mingming Wang, Ying Xu, Dongfeng Wang

Institutions: Ocean University of China, Beijing Normal-Hong Kong Baptist University, Hong Kong Baptist University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G5565790570

OpenAlex ID: W7119536735

FWCI: 4.38

Cites: 53

Cited by: 1

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