Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine

INTRODUCTION: Tea is the main raw material for preparing tea wine. METHODS: In this research, four types of tea wine were prepared using different categories of tea leaves, including green tea, oolong tea, black tea, and dark tea, and the comparative study looking their physicochemical, sensorial, a...

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Detalles Bibliográficos
Autores principales: Zou, Chun, Chen, De-Quan, He, Hua-Feng, Huang, Yi-Bin, Feng, Zhi-Hui, Chen, Jian-Xin, Wang, Fang, Xu, Yong-Quan, Yin, Jun-Feng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941558/
https://www.ncbi.nlm.nih.gov/pubmed/36824171
http://dx.doi.org/10.3389/fnut.2023.1110803

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941558/
https://www.ncbi.nlm.nih.gov/pubmed/36824171
http://dx.doi.org/10.3389/fnut.2023.1110803

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