Dynamic changes, flavor contributions, and enzymatic transformation mechanisms of phenolic acids during black tea processing

Food Chemistry 2026

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Authors: Anan Xu, Shanshan Wang, Qianhuang Xiao, Sixu Li, Zheng Tu, Meng Tao, Yanyan Cao, Qinwei Guo, Ping Xu, Zhengquan Liu

DOI: 10.1016/j.foodchem.2026.149712

Cited by: 1

References: 55

Fields of Study & Subjects

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

References 55