Tea polyphenols at the sensory-functional interface: Bitterness, astringency, bioactivity and modulation through macromolecular interactions
- DOI
- 10.1016/j.foodres.2026.120878
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120878,
title = {Tea polyphenols at the sensory-functional interface: Bitterness, astringency, bioactivity and modulation through macromolecular interactions},
author = {Shujun Li and Jizhou Xie and Liang Zeng and Miao Qi and Jintao Jin and Liyong Luo},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120878},
url = {https://doi.org/10.1016/j.foodres.2026.120878}
}RIS
TY - JOUR TI - Tea polyphenols at the sensory-functional interface: Bitterness, astringency, bioactivity and modulation through macromolecular interactions AU - Shujun Li AU - Jizhou Xie AU - Liang Zeng AU - Miao Qi AU - Jintao Jin AU - Liyong Luo PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120878 UR - https://doi.org/10.1016/j.foodres.2026.120878 ER -
APA
Li, S., Xie, J., Zeng, L., Qi, M., Jin, J., & Luo, L. (2026). Tea polyphenols at the sensory-functional interface: Bitterness, astringency, bioactivity and modulation through macromolecular interactions. Food Research International. https://doi.org/10.1016/j.foodres.2026.120878
Source records
- crossref · retrieved 2026-11-07T00:14:20.336Z