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Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.
Food chemistry Dec, 2017 | Pubmed ID: 28624083
Improving the taste of autumn green tea with tannase.
Food chemistry Mar, 2019 | Pubmed ID: 30502167
Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile.
Food chemistry Nov, 2021 | Pubmed ID: 34147900
Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages.
Food chemistry Feb, 2023 | Pubmed ID: 36122474
Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine.
Frontiers in nutrition , 2023 | Pubmed ID: 36824171
Adding functional properties to beer with jasmine tea extract.
Frontiers in nutrition , 2023 | Pubmed ID: 36937349
Tea Research Institute Chinese Academy of Agricultural Sciences
Zhihui Feng1,
Xiaogen Yang2,
Chun Zou1,
Junfeng Yin1
1, Tea Research Institute Chinese Academy of Agricultural Sciences,
2State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University
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