Elucidating the Effect of Brewing Temperature on the Sensory Quality of Longjing Tea Based on Multi-Scale Molecular Sensory Science

Sihan Deng, Qing-Qing Cao,Ying Gao, Weiwei Wu, Jian-Xin Chen,Fang Wang, Qian Zou, Fangxiang Xu, Xuefeng Cao,Weijiang Sun,Jun-Feng Yin,Yong-Quan Xu

Food chemistry X（2025）

Cited 0|Views0

Key words

Brewing temperature,Metabolomics,Taste addition experiment,Molecular docking,Umami synergy

AI Read Science

Must-Reading Tree

Example

Generate MRT to find the research sequence of this paper

Chat Paper

Summary is being generated by the instructions you defined