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Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and

Shuaijun Deng1, Ge Zhang2, Oluwaseun Olayemi Aluko1

  • 1Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.

Food Research International (Ottawa, Ont.)
|June 28, 2022
PubMed

Keywords:
AstringencyBitternessEvaluation methodGreen teaInfluencing factorPerception mechanism

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