Supplemental material
Critical Reviews in Food Science and Nutrition
Volume 63, 2023 - Issue 20
Reviews
Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)
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Jesus Simal-Gandarad Department of Analytical Chemistry and Food Science, Faculty of Food Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, SpainCorrespondence[email protected] [email protected]
https://orcid.org/0000-0001-9215-9737View further author information
https://orcid.org/0000-0001-9215-9737View further author information & Haipeng Lva Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, ChinaCorrespondence[email protected] [email protected]
https://orcid.org/0000-0002-4644-4323View further author information
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