Chemical, sensory and biological variations of black tea under different drying temperatures
Shengxiao Su, Piaopiao Long, Qing Zhang, Mingchun Wen, Zisheng Han, Feng Zhou, Jia‐Ping Ke, Xiaochun Wan, Chi‐Tang Ho, Liang Zhang, Liang Zhang
Topics & Concepts
ChemistryFood scienceAntioxidantMonosaccharideBlack teaMetabolomicsXyloseAmadori rearrangementChromatographyPyroglutamic acidAmino acidBiochemistryGlycationFermentationReceptorTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesPhytoestrogen effects and research