Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing
Yongcheng Zhang, Kangni Yan, Qunhua Peng, Shan Feng, Zhangfeng Zhao, Long Chen, Lin Ye, Jianyu Fu, Haipeng Lv, Dan Mu, Chunwang Dong, Zhi Lin, Yan Wu, Jiang Shi
Topics & Concepts
Black teaPigmentFood scienceChemistryOrganic chemistryTea Polyphenols and EffectsGinkgo biloba and Cashew ApplicationsPhytochemicals and Antioxidant Activities