Association between chemistry and taste of tea: A review

Published 2020 View Full Article

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Title
Association between chemistry and taste of tea: A review
Authors
Keywords
Tea, Taste, Bitterness, Astringency, Catechin, Flavonoid glycoside
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 101, Issue -, Pages 139-149
Publisher
Elsevier BV
Online
2020-05-22
DOI
10.1016/j.tifs.2020.05.015

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