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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8605308/ https://www.ncbi.nlm.nih.gov/pubmed/34825170 http://dx.doi.org/10.1016/j.fochx.2021.100160 |