Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods-Reference-Cited by-同舟云学术

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Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods

Published:2024-10 Issue: Volume:23 Page:101721
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Sheng Caiyan,Lu Mingxia,Zhang Jixin,Zhao Wei,Jiang Yanqun,Li Tiehan,Wang Yujie,Ning Jingming

Funder

Ministry of Science and Technology of the People's Republic of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference39 articles.

1. Effect of thermal and non-thermal treatments on the color of citrus juice: A review;Aghajanzadeh;Food Reviews International,2023

2. Recent developments on polyphenol-protein interactions: Effects on tea and coffee taste, antioxidant properties and the digestive system;Bandyopadhyay;Food & Function,2012

3. Astringency sub-qualities of red wines and the influence of wine-saliva aggregates;Brossard;International Journal of Food Science and Technology,2021

4. Effect mechanism of different drying methods on the quality and browning for daylily;Chu;LWT- Food Science and Technology,2023

5. Bitter flavors and bitter compounds in foods: Identification, perception, and reduction techniques;Chu;Food Research International,2024

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