Improvement of the sensory characteristics of Dancong tea using a dry-heating post-treatment approach

Author:

Zeng Yu,Liang Jianhua,Zhang Jianyong,Chen Wei,Hu Die,Xia Hongling,Ma Chengying,Qiao Xiaoyan

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene;Chen;Journal of Food Composition and Analysis,2009

2. Effectes of baking on the changes in sensory evaluations and volatile aroma compounds of Tieguanyin oolong tea;Chen;Food Science,2015

3. Aging time on antioxidant components and activities of Milan aromatic variety single-clump tea from Lingtou;Chen;Science and Technology of Food Industry,2018

4. 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

5. Dual effects of ascorbic acid on the stability of EGCG by the oxidation product dehydroascorbic acid promoting the oxidation an inhibiting the hydrolysis pathway;Chen;Food Chemistry,2020

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