Food research international (Ottawa, Ont.)AntioxidantsTeaPolyphenolsChromatographyHigh Pressure Liquid
Insight into the flavor characteristics and antioxidant activity in Xiaoqinggan black tea.
Changting Yin, Shanjie Han, Xiaoguo Fang, Chunfeng Jin, Baoyu Han, Mengxin Wang
Published: 202510.1016/j.foodres.2025.117227
Abstract
Xiaoqinggan black tea is made by filling black tea into fresh citrus peel with the pulp removed, followed by sunlighting and low-temperature roasting. However, existing studies have not yet systematically analyzed the chemical basis of flavor charact…
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