Effects of baking degree of Longjing green tea on flavor attributes, antioxidant activity and advanced glycation end products

Food Research International 2026

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Authors: Ran Wei, Xiao-Yu Zhong, Kayama Kayama, Yuhong Lin, Fang-Ting Qin, Zhu-Cheng Su, Yong-Quan Xu

DOI: 10.1016/j.foodres.2026.118654

Cited by: 3

References: 47

Fields of Study & Subjects

Advanced Glycation End Products research Tea Polyphenols and Effects Food composition and properties

References 47