Comparative non-volatile composition, sensory quality, and ferroptosis-targeted anti-inflammatory activity of instant green tea powders from green- and purple-leaf cultivars

作者：Chen Liu, Yihong Liao, Meiyi Ning, Hong Chen, Yang Yang, Qian Tang, Daiwen Chen · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147642 · 被引用次数：3 · 研究领域：Tea Polyphenols and Effects、Ferroptosis and cancer prognosis、Nutritional Studies and Diet