Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the drink) and functional properties of teas are affecte...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
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Elsevier
2021
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| Accès en ligne: | https://doaj.org/article/31dc596de81a414e99ec926e2d6ae4ce |
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