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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| Formaat: | Online |
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| Taal: | Engels |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Online toegang: | ONIX_20250812T095121_9783725830350_28 |
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| _version_ | 1869529335800528896 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-165079 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1650792025-08-12T07:59:42Z Advances in Tea Chemistry Xu, Yongquan Gao, Ying Cao, Qingqing 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 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. 2025-08-12T07:59:40Z 2025-08-12T07:59:40Z 2025 book ONIX_20250812T095121_9783725830350_28 9783725830350 9783725830367 https://directory.doabooks.org/handle/20.500.12854/165079 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/10493 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-3036-7 10.3390/books978-3-7258-3036-7 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725830350 9783725830367 208 open access |
| spellingShingle | 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 Advances in Tea Chemistry |
| title | Advances in Tea Chemistry |
| title_full | Advances in Tea Chemistry |
| title_fullStr | Advances in Tea Chemistry |
| title_full_unstemmed | Advances in Tea Chemistry |
| title_short | Advances in Tea Chemistry |
| title_sort | advances in tea chemistry |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20250812T095121_9783725830350_28 |