Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
Jieqiong Wang, Yanqing Fu, Jian-Xin Chen, Fang Wang, Zhihui Feng, Jun‐Feng Yin, Liang Zeng, Yong‐Quan Xu
Topics & Concepts
AromaFood scienceHexanalSteamingFlavorChemistryMaillard reactionLinaloolGreen teaTasteEssential oilTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies