Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation

作者：Shuaijun Deng, Ge Zhang, Oluwaseun Olayemi Aluko, Zhijie Mo, Jingjing Mao, Haibo Zhang, Xiaohui Liu, Ming Ma, Qian Wang, Haobao Liu · 发表于：Food Research International · 年份：2022 · DOI：10.1016/j.foodres.2022.111262 · 被引用次数：169 · 研究领域：Biochemical Analysis and Sensing Techniques、Tea Polyphenols and Effects、Advanced Chemical Sensor Technologies