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Effects of baking degree of Longjing green tea on flavor attributes, antioxidant activity and advanced glycation end products

Ran Wei; Xiao-Yu Zhong; Kayama Kayama; Yu-Hong Lin; Fang-Ting Qin; Zhu-Cheng Su; Yong-Quan Xu
Food Research International · Vol. 230 · pp. 118654 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume230
Pages118654
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.118654
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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