Tea polyphenols at the sensory-functional interface: Bitterness, astringency, bioactivity and modulation through macromolecular interactions
Fuente:
Food Research International
Publication date: 1 December 2026Source: Food Research International, Volume 245, Part 5Author(s): Shujun Li, Jizhou Xie, Liang Zeng, Miao Qi, Jintao Jin, Liyong Luo