Work

Effect of different drying temperature settings on the color characteristics of Tencha

Year: 2024

Type: article

Abstract: /b, pheophytin a/b, pyropheophytin a/b) as the key factors influencing Tencha's color. These results can provide valuable insights for optimizing tea processing methods to enhance quality.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.101963

Authors: Ya-Lin Mao, Jie-Qiong Wang, Fang Wang, Qing-Qing Cao, Jun-Feng Yin, Yong-Quan Xu

Institutions: Jiaxing Vocational Technical College, Chinese Academy of Agricultural Sciences, Tea Research Institute, Ministry of Agriculture and Rural Affairs

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,350

Funders: Chinese Academy of Agricultural Sciences, Chinese Academy of Tropical Agricultural Sciences, Agriculture Research System of China

OpenAlex ID: W4404028951

FWCI: 1.305

Cites: 38

Cited by: 5

Related to: 10