Chemical, sensory and biological variations of black tea under different drying temperatures-Reference-Cited by-同舟云学术

Chemical, sensory and biological variations of black tea under different drying temperatures

Published:2024-07 Issue: Volume:446 Page:138827
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Su Shengxiao,Long Piaopiao,Zhang Qing,Wen Mingchun^ORCID,Han Zisheng^ORCID,Zhou Feng^ORCID,Ke Jiaping,Wan Xiaochun,Ho Chi-Tang^ORCID,Zhang Liang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference39 articles.

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3. Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model;Deng;Food Chemistry,2022

4. Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers;Fan;Food Chemistry,2016

5. Amadori reaction products of theanine and glucose: Formation, structure, and analysis in tea;Han;Journal of Agricultural and Food Chemistry,2022

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