A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variatio... by Wenxia Wang, Kun Liu, Chunlong Liu, Bei Yang, Hao Dong, Wenzhen Liao, Xingfen Yang, Qi He

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Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract by Zixuan Wang, Bo Yang, Peng Zhou, Guang Yang, Zhijun Zhao

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Phytochemicals and Biological Properties of Azorean <i>Camellia sinensis</i> Black Tea Samples from Different Zones of Tea Plantation by Lisete Sousa Paiva, Ana Paula Dias, Madalena Hintze Motta, José António Bettencourt Baptista

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Degradation of black tea theaflavin through C-ring cleavage by gut microbiota by Shuwei Zhang, Christina Ohland, Christian Jobin, Shengmin Sang

Subjects: “…Theaflavin…”
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