Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

已完结 10 由叶子发布于 2025/9/15 9:28:52

DOI:10.1016/j.tifs.2022.02.031
作者：Jian-Hui Ye , Ying Ye , Jun-Feng Yin , Jing Jin , Yue-Rong Liang , Ru-Yi Liu , Ping Tang , Yong-Quan Xu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：BackgroundThe bitter and astringent taste of tea and tea extract is still not favored by many consumers, which limits its applications to bakery foods and functional foods. Many bitter and a

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