Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing

Publication date: October 2021Source: Food Research International, Volume 148Author(s): Mingchun Wen, Yuqing Cui, Cai-Xia Dong, Liang Zhang

Source: Food Research International - July 9, 2021 Category: Food Science Source Type: research