Valorization of tea stems: Dynamic changes in volatile and non-volatile components via Tencha processing

Food Chemistry 2026

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Authors: Zixin Ni, Yiqin Chen, Hui Pan, Jiayi Chen, Wangjing Wu, Danqiu Li, Jiaying Yang, Zi Wang, Jiaxin Wu, Yuefei Wang, Jihong Zhou

DOI: 10.1016/j.foodchem.2026.148008

Cited by: 3

References: 57

Fields of Study & Subjects

Tea Polyphenols and Effects Fermentation and Sensory Analysis Phytochemicals and Antioxidant Activities

References 57