Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea

Tieguanyin oolong tea (TOT), a semi-oxidized tea originating from Anxi county in China, is categorized into jade TOT, medium-baked TOT, and deep-baked TOT, based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, and bioactivity assessments of the t...

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Detalles Bibliográficos
Autores principales: Gao, Ying, Cao, Qing-Qing, Chen, Yu-Hong, Granato, Daniel, Wang, Jie-Qiong, Yin, Jun-Feng, Zhang, Xue-Bo, Wang, Fang, Chen, Jian-Xin, Xu, Yong-Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9150783/
https://www.ncbi.nlm.nih.gov/pubmed/35651510
http://dx.doi.org/10.3389/fnut.2022.881865

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9150783/
https://www.ncbi.nlm.nih.gov/pubmed/35651510
http://dx.doi.org/10.3389/fnut.2022.881865

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