1Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking

作者： Tao, Meng; Liu, Zhengquan; Guo, Wenli; Liang, Jin; Liu, Zhengquan; Liang, Jin; SCI

机构： Zhejiang Acad Agr Sci, Inst Sericulture & Tea, 298 Desheng Rd, Hangzhou 310021, Peoples R China; Anhui Agr Univ, Sch Tea & Food Sci & Technol, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China; Anhui Agr Univ, Anhui Engn Res Ctr High Value Utilizat Characteris, Coll Tea & Food Sci & Technol, Minist Agr & Rural Affairs,Key Lab Jianghuai Agr P, Hefei 230036, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Green tea beverages; Cooked off-flavor; Sterilization; Baking; Masking effect

年份：2025