Process Optimization and Quality Components Analysis of γ-Aminobutyric Acid Pickled Tea.

In the “not baked” groups, the total acid showed a trend of increasing and then decreasing with the extension of the fermentation time, and the maximum value of the majority of the samples were observed at 30 d of fermentation.

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With the extension of fermentation time, the content of EGCG, ECG and CG showed a decreasing trend, while EGC tended to increase gradually ( Table 2 ).

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