articleTrends in Food Science & TechnologyMar 10, 2022Closed access

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

JYJian‐Hui YeYYYing YeJYJun‐Feng YinJJJing JinYLYue‐Rong Liang

Tea Research Institute · Zhejiang University · +3 more institutions

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

268
total citations
FWCI
33.00
Percentile
100%
References
105
Citations per year

Authors

8

Topics & keywords

Topics
Keywords
  • Astringent
  • Chemistry
  • Food science
  • Taste
  • Bitter taste
UN Sustainable Development Goals
  • Zero hunger
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