文章标题:Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea 发表期刊:Food Chemistry 发表时间:2021.8 影响因子:7.514 合作单位:云南农业大学普洱茶学院 百趣生物提供服务:发现代谢组学—亲水版