Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations
Jieqiong Wang, Bang-Ming Tang, Ying Gao, Jian-Xin Chen, Fang Wang, Jun‐Feng Yin, Liang Zeng, Wei-Biao Zhou, Yong‐Quan Xu
Topics & Concepts
FlavorUmamiChemistryFood scienceEllagic acidFlavourSweetnessGreen teaSensory analysisBiochemistryPolyphenolAntioxidantTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies