1Association Between Chemistry And Taste Of Tea: A Review

作者： Zhang, L; Cao, QQ; Granato, D; Xu, YQ; Ho, CT; JCR（2021版） EI（2021版）

机构： Zhang Liang Anhui Agr Univ State Key Lab Tea Plant Biol & Utilizat Hefei Peoples R China; Cao Qing-Qing; Xu Yong-Quan Chinese Academy of Agricultural Sciences (CAAS) Tea Res Inst Key Lab Tea Biol & Resources Utilizat Minist Agr 9 South Meiling Rd Hangzhou Peoples R China; Granato Daniel Nat Resources Inst Finland Luke Food Proc & Qual Innovat FoodSyst Espoo 02150 Finland; Ho Chi-Tang Rutgers State Univ Dept Food Sci New Brunswick NJ USA;

来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY

关键词： Tea Taste Bitterness Astringency Catechin Flavonoid Glycoside

年份：2020