Quantitative analyses of the bitterness and astringency of catechins from green tea

Author:

Xu Yong-Quan,Zhang Ying-Na,Chen Jian-Xin,Wang Fang,Du Qi-Zhen,Yin Jun-Feng

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang

Central Level Scientific Research Institutes for Basic R & D Special Fund Business

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Beneficial effects of green tea – A review;Cabrera;Journal of the American College of Nutrition,2006

2. Methodology of sensory evaluation of tea (GB/T 23776–2009);Gong,2009

3. Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition;Gonzalodiago;Journal of Agricultural and Food Chemistry,2013

4. Over-supply of tea in China – A marketing analysis;Guan;Acta Tea Sinica (in Chinese),2017

5. Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor;Hayashi;Food Research International,2013

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