Recent advances in Tea processing, flavor chemistry, and health benefits
Guest editors:
Haipeng Lv, Yin Zhu and Zhi Lin
Special issue information:
Food Research International is inviting researchers to participate in this Special Issue by submitting an updated and new base of knowledge on Tea processing, flavor chemistry, and health benefits. Both original research papers and critical reviews are welcome. Please note that all the manuscripts for the special issue must be within the scope of the journal.
Topics covered on this special issue include, but are not limited to:
1. Effects of processing on metabolomic components of tea
2. Identification of key flavor compounds and color substances in tea
3. Underlying molecular mechanisms of tea and health benefits
4. Non-destructive testing technology of tea quality
5. Digital and intelligent tea processing techniques
6. Metabolites and metabolic pathways that affect tea flavor
7. Application of nanotechnology in tea science
8. Interactions between flavor compounds and microorganisms
Manuscript submission information:
Please submit your papers at https://www.editorialmanager.com/foodres/default2.aspx and select 'VSI:Tea processing' while selecting the article type.
The current deadline is 31-October-2024.
Please contact Dr. Lv at lvhaipeng@caas.cn directly in regard to any queries.
Keywords:
Tea, quality, processing technology, flavor chemistry, health benefits
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