Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas

Strip/needle green teas (SGT/NGT) processed using innovative technologies are in high demand; however, mechanisms behind their color and flavor have not been comprehensively studied. We aimed to reveal the dynamics of major pigmented components (carotenoids, lipids, flavonoids, and Maillard products...

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Veröffentlicht in:	Food research international 2024-01, Vol.175, p.113713-113713, Article 113713
Hauptverfasser:	Zhang, Yongcheng, Yan, Kangni, Peng, Qunhua, Baldermann, Susanne, Zhu, Yin, Dai, Weidong, Feng, Shan, Simal-Gandara, Jesus, Fu, Jianyu, Lv, Haipeng, Lin, Zhi, Shi, Jiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Camellia sinensis - chemistry Carotenoids Flavonoids - analysis Lipids Tea - chemistry
Online-Zugang:	Volltext
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