Monitoring the major taste components during black tea fermentation using multielement fusion information in decision level.

Food Chem X · 2023 · PMC10314168 · PMID 37397207

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an increasing trendno p-value reported

When the content of polysaccharides hydrolysis exceeded the consumption of monosaccharide respiration, the soluble sugar showed an increasing trend, leading to a significant increase in the sweetness of tea infusion.

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