Changes in antioxidant, non‐volatile and volatile contents of mulberry leaf green tea prepared using different fixation methods
Microwave and blanching are recommended fixation methods for MLGT processing. This study provides a theoretical basis for optimizing fixation technologies to enhance the flavor quality and health-related properties of MLGT. © 2026 Society of Chemical Industry.
Authors
- Wenyin Xia (ORCID: https://orcid.org/0000-0001-9569-4233)
- Qingyu Yang
- Jingxuan Wu (ORCID: https://orcid.org/0009-0006-3268-5878)
- Y. N. Wang
- Fei Liu (ORCID: https://orcid.org/0000-0001-8032-6649)
- Jingjing Ye (ORCID: https://orcid.org/0009-0002-8369-2235)
- Haoren Zhang
- Jun Pu
- Hao Yin
- Hongmei Pan
Institutions
- Chongqing Metrology Quality Inspection and Research Institute (CN)
- Institute of Special Animal and Plant Sciences (CN)
- Sichuan Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-02-09
- DOI
- https://doi.org/10.1002/jsfa.70516
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00