Distinct variation in taste quality of Congou black tea during a single spring season.

Food Sci Nutr · 2020 · PMC7174197 · PMID 32328250

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a decreasing trendno p-value reported

The TP, TC, total flavones, and GA content exhibited similar increasing trends, whereas the content of TAA showed a decreasing trend (Figure 3 b‐f).

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