Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments

This study aimed to explore the effects of different baking treatments on the quality of Yongchuan Xiuya (YCXY) green tea. It was found that a long time baking at low temperature was beneficial to keep green colour, faint scent, mellow and fresh taste quality, whereas baking under high temperature w...

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