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. 2024 Feb 4;21:101190. doi: 10.1016/j.fochx.2024.101190

Fig. 1.

Fig. 1

Color, taste and chemical characteristics of different ages black tea samples. Color appearances (A), RGB color images (B), and colorimetric values (C) of black tea infusions. (D) Four taste evaluations of black tea infusions. The amino acids (E) and free monosaccharides (F) content in black tea infusions. Different superscript lowercase letters (a, b, c) indicate a significant difference (P < 0.05).