Co-fermentation of Ampelopsis grossedentata with Camellia sinensis reduces bitterness, enhances sweet aroma, and generates novel bioactive theaflavin analogues - Si-Rui Li; Zi Yang; Na Song; Jia-Yi Li; Yu-Xing Zhang; Hao Li; Peng Zhang; Yu-Lan Song; Yu Sun; Kun Qian; Da-Wei Zhang; Guan-Hu Bao (Food Chemistry, 2026)