Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis
Zhenxing Wang, Tao He, Yue Fang, Zengquan Lan, Benying Liu, Kin Weng Kong, Jian Sun, Xiahong He
Topics & Concepts
Camellia sinensisFlavorTasteFood scienceGreen teaCamelliaChemistryBiologyBotanyTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis