Targeted quantitative analysis and antioxidant activity reveal the quality characteristics of Chinese black teas from different regions

Food Chemistry 2026

View at publisher

Authors: Lichi Qu, Jinjin Wang, Yongwen Jiang, Ranyang Li, Jinjie Hua, Kunbo Wang, Xinxin Xu, Hong Sun, Haibo Yuan

DOI: 10.1016/j.foodchem.2026.148865

Cited by: 3

References: 30

Fields of Study & Subjects

Tea Polyphenols and Effects Phytoestrogen effects and research Heavy Metals in Plants

References 30