Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking
Tao Meng, Wenli Guo, Jin Liang, Zhengquan Liu
Topics & Concepts
FlavorFood scienceGreen teaRaw materialChemistryMasking (illustration)Organic chemistryArtVisual artsTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities