Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical determination. The major tea phenolic acids and quercetin...

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Detalles Bibliográficos
Autores principales: Chen, Yu-Hong, Zhang, Yan-Hong, Chen, Gen-Sheng, Yin, Jun-Feng, Chen, Jian-Xin, Wang, Fang, Xu, Yong-Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8795203/
https://www.ncbi.nlm.nih.gov/pubmed/35087059
http://dx.doi.org/10.1038/s41538-022-00124-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8795203/
https://www.ncbi.nlm.nih.gov/pubmed/35087059
http://dx.doi.org/10.1038/s41538-022-00124-8

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