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Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea

Ning Chi1, Yu-Rong Hu2, Zhou-Tao Fang1,3

  • 1Tea Research Institute, Zhejiang University, Hangzhou 310058, China.

Foods (Basel, Switzerland)
|May 27, 2026
PubMed

Keywords:
cooked-off flavorgreen tea beveragequality stabilitysensory qualitystorage treatment

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