Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
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Title
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
Authors
Keywords
Camellia sinensis, Bitterness and astringency, Alkaloids, Flavonoids, Cultivation management, Processing
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 123, Issue -, Pages 130-143
Publisher
Elsevier BV
Online
2022-03-11
DOI
10.1016/j.tifs.2022.02.031
References
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