时间标签：数据日期 2026-11-05 · 生成时间 2026-11-05 05:30（Asia/Shanghai）｜ 检索窗口 PubMed edat 2026/11/02 – 2026/11/06 ｜ 情报发生日期 2026-11-05
证据级别：摘要级。本条依据 PubMed 结构化摘要与元数据撰写，付费墙全文未获取、未逐节核验，本站未做任何数值推算补全。
摘要（PubMed 原文节选）
Tea polyphenols, especially catechins, contribute to bitterness and astringency while also being widely investigated for potential health-related bioactivities. This sensory-functional tension affects consumer acceptance, product formulation and the development of tea-based functional foods. Although sensory studies and health-oriented st…
对本项目的价值
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全文不可及原因
无 PMCID 且 Europe PMC / OpenAlex / Unpaywall 未提供可下载 OA 全文
原文题录
- 中文题名：处于感官-功能界面的茶多酚：苦涩味、生物活性及经大分子互作的调控
- 英文标题：Tea polyphenols at the sensory-functional interface: Bitterness, astringency, bioactivity and modulation through macromolecular interactions.
- 期刊与标识：Food research international (Ottawa, Ont.) · PMID 42977396 · DOI 10.1016/j.foodres.2026.120878