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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2022
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| Materias: | |
| 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 |