Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation

著者: Shuaijun Deng, Ge Zhang, Oluwaseun Olayemi Aluko, Zhijie Mo, Jingjing Mao, Haibo Zhang, Xiaohui Liu, Ming Ma, Qian Wang, Haobao Liu - Food Research International 2022 被引用: 161