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作者:Shi, Jiang(精确检索)
作者:Wu, Wenliang(精确检索)
作者:Zhang, Yongcheng(精确检索)
作者:Peng, Qunhua(精确检索)
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作者:Fu, Jianyu(精确检索)
作者:Lv, Haipeng(精确检索)
作者:Lin, Zhi(精确检索)
作者:Wu, Wenliang(精确检索)
作者:Baldermann, Susanne(精确检索)
作者:Wang, Jiatong(精确检索)
作者:Xu, Lili(精确检索)
作者:Yang, Gaozhong(精确检索)
作者:Lv, Haipeng(精确检索)
作者:Lin, Zhi(精确检索)
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Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea
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来源：LWT-FOOD SCIENCE AND TECHNOLOGY年份：2023关键词： Purple colouration; Carotenoids; Tea manufacturing; Green tea; Carotenoid-derive aroma
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