The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution-Reference-Cited by-同舟云学术

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The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution

Published:2023-06 Issue: Volume:18 Page:100681
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Bai Fuqing,Chen Guijie,Niu Huiliang,Zhu Hongliang,Huang Ying,Zhao Mingming,Hou Ruyan,Peng Chuanyi,Li Hongfang,Wan Xiaochun,Cai Huimei

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference36 articles.

1. A systematic review of arsenic exposure and its social and mental health effects with special reference to Bangladesh;Brinkel;International Journal of Environmental Research and Public Health,2009

2. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions;Cao;Food Chemistry,2021

3. Health concerns of heavy metals and metalloids;Cooksey;Science Progress,2012

4. Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews;Cordoba;Trends in Food Science & Technology,2020

5. Selenium distribution in the Chinese environment and its relationship with human health: A review;Dinh;Environment International,2018

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3. Quality analysis and antioxidant activity of different types of tea powder;Food Production, Processing and Nutrition;2024-03-07

4. Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas;Food Chemistry: X;2024-03

5. Effects of brewing water on the volatile composition of tea infusions;Food Chemistry;2023-12

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