Work

Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)

Year: 2021

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2021.2007353

Authors: Jiang Shi, Gaozhong Yang, Qiushuang You, Shili Sun, Ruohong Chen, Zhi Lin, Jesus Simal-Gandara, Haipeng Lv

Institutions: Chinese Academy of Agricultural Sciences, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Universidade de Vigo

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

Funders: Chinese Academy of Agricultural Sciences, China Agricultural Research System, Guangdong Academy of Agricultural Sciences

OpenAlex ID: W4200577608

FWCI: 1.381

Cites: 156

Cited by: 136

Related to: 10