Advances in Tea Chemistry

Tea, the traditional and magical Chinese beverage made from Camellia sinensis, has been recognized as the most popular of the top three non-alcoholic beverages (i.e., tea, coffee, and cocoa), coming second only to water, due to its enchanting flavor and numerous healthcare benefits. There are too ma...

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Bibliographic Details

Format:	Online
Language:	English
Published:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Subjects:	flavor chemistry and sensory quality of tea analytical chemistry in tea products tea processing and storage extraction technology for tea functional components activity, bioaccessibility, and bioavailability of tea functional components tea food and beverages thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Online Access:	ONIX_20250812T095121_9783725830350_28
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