Obálka

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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Médium: Online
Jazyk:angličtina
Vydáno: MDPI - Multidisciplinary Digital Publishing Institute 2025
Témata:
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
On-line přístup:ONIX_20250812T095121_9783725830350_28
Tagy: Přidat tag
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Shrnutí: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 many stories to tell about the processing and storage of tea products, the formation and release of tea flavors, the extraction and utilization of tea ingredients, as well as the innovation and development of tea industry. These also are what we interested in, thus the Special Issue is launched here.

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