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Association between chemistry and taste of tea: A review

Tietueen suppeat tiedot
dc.contributor.authorZhang, Liang
dc.contributor.authorCao, Qing-Qing
dc.contributor.authorGranato, Daniel
dc.contributor.authorXu, Yong-Quan
dc.contributor.authorHo, Chi-Tang
dc.contributor.departmentid4100211310
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2020-10-02T05:38:06Z
dc.date.accessioned2025-05-28T12:52:53Z
dc.date.available2020-10-02T05:38:06Z
dc.date.issued2020
dc.description.vuosik2020
dc.format.bitstreamfalse
dc.format.pagerange139-149
dc.identifier.olddbid488865
dc.identifier.oldhandle10024/546326
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/23044
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline222
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherElsevier Trends Journals
dc.relation.doi10.1016/j.tifs.2020.05.015
dc.relation.ispartofseriesTrends in food science and technology
dc.relation.issn0924-2244
dc.relation.issn1879-3053
dc.relation.volume101
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/546326
dc.subject.ysotea
dc.subject.ysoTaste
dc.subject.ysobitterness
dc.subject.ysoAstringency
dc.subject.ysoCatechin
dc.subject.ysoFlavonoid glycoside
dc.teh41007-00185200
dc.titleAssociation between chemistry and taste of tea: A review
dc.typepublication
dc.type.okmfi=A2 Katsausartikkeli tieteellisessä aikakauslehdessä|sv=A2 Översiktsartikel i en vetenskaplig tidskrift|en=A2 Review article, Literature review, Systematic review|

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