Sensory and chemical characteristics of Tieguanyin oolong tea after roasting-Reference-Cited by-同舟云学术

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

Published:2021-12 Issue: Volume:12 Page:100178
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Cao Qing-Qing,Fu Yan-Qing,Wang Jie-Qiong,Zhang Liang,Wang Fang,Yin Jun-Feng,Xu Yong-Quan

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Administration of Quality Supervision, I. a. Q., & China, S. A. o. (2018). Methodology of sensory evaluation of tea. (Vol. GB/T 23776-2018). Beijing: Standards Press of China.

2. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions;Cao;Food Chemistry,2021

3. Improving the taste of autumn green tea with tannase;Cao;Food Chemistry,2019

4. Comparative analysis of fecal phenolic content between normal and obese rats after oral administration of tea polyphenols;Chen;Food & Function,2018

5. Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas;Chen;Food Research International,2013

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