Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color-taste characteristics of Huangqin (Scutellaria baicalensis Georgi) herbal tea after various roasting processes
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Roasting is essential for optimizing Huangqin herbal tea (HHT; Scutellaria baicalensis Georgi) quality. This study integrated metabolomics, electronic tongue analysis, and computer vision to compare microwave roasting (MR), electric roasting (ER), charcoal roa... ...
