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...
Enregistré dans:
| Auteurs principaux: | , , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Elsevier
2021
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/31dc596de81a414e99ec926e2d6ae4ce |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
Soyez le premier à ajouter un commentaire!