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...

Descripción completa

Detalles Bibliográficos
Autores principales: Gonçalves Bortolini, Débora, Windson Isidoro Haminiuk, Charles, Cristina Pedro, Alessandra, de Andrade Arruda Fernandes, Isabela, Maria Maciel, Giselle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article(s) from the Special Issue on Advances in Tea Chemistry, Flavor, Safety and Health by Dr. Xu and Dr. Yin
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

Internet

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

Ejemplares similares