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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...

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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

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