Shaking promotes the accumulation of flavor-imparting metabolites and enhances the sensory quality of spring black tea

Food Chemistry 2026

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Authors: Chunyan Fang, Rui You, Yiyun Gong, Ping Huang, Fan Huang, Wanjun Gao, Xianlin Ye, Yulong Ye

DOI: 10.1016/j.foodchem.2026.148871

Cited by: 3

References: 30

Fields of Study & Subjects

Tea Polyphenols and Effects Fermentation and Sensory Analysis Phytoestrogen effects and research

References 30