Process Optimization and Flavor Analysis of <i>Lespedeza juncea</i> Tea Based on HS-SPME-GC-O-MS, LC-MS, and Sensory Evaluation.

investigated major changes in the chemical composition of tea during processing and observed a decreasing trend in tea polyphenols and free amino acids, while an initial increase followed by a decrease was observed for the content of soluble sugars, along with particularly significant changes during heat processing [ 61 ]. 3.5.

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