Improving the flavor of black tea with treatment of cherry blossom and tannase: based on molecular sensory science and chemometrics

Food Research International 2026

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Authors: Xin Meng, Yijun Wang, Lianyao Cai, Huan Sun, Yiran Song, Tao Wei, Ying Gao, Chaohong Fu, Yong-Quan Xu

DOI: 10.1016/j.foodres.2026.118458

Cited by: 1

References: 31

Fields of Study & Subjects

Tea Polyphenols and Effects Heavy Metals in Plants Fermentation and Sensory Analysis

References 31