Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols

Published 2019 View Full Article

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Title
Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols
Authors
Keywords
Astringency, Green tea, Mass spectrometry–based targeted metabolic profiling, Polyphenol
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 125507
Publisher
Elsevier BV
Online
2019-09-10
DOI
10.1016/j.foodchem.2019.125507

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