Characterisation of the phytochemical and bioactivity profiles of raw tea, stale-aroma, and betelnut-aroma type of Liupao tea through GC/LC-MS-based metabolomics

GC/LC-MS-based metabolomics revealed the comprehensive phytochemical composition in LPT, especially lipids. Microbial fermentation significantly improved the flavour quality of LPT and affected the bioactivities in vitro .