The Tea Research Institute of the Chinese Academy of Agricultural Sciences publishes an important review of "The Latest Development of Tea Beverage Research and Development"

Recently, the Tea Deep Processing and Diversified Utilization Team of the Tea Research Institute of the Chinese Academy of Agricultural Sciences published a review article in Trends in Food Science & Technology (IF=12.

The review paper proposes: new extraction methods have been applied to the production of tea beverages, tannins, glycosidases and other biological enzymes have been used to improve the flavor of tea beverages, chromatography, electrochemical fingerprinting and other analytical techniques in tea It has been widely used in beverage flavor evaluation, and new types of fermented tea using different microorganisms as starters have been developed

The research was supported by the National Natural Science Foundation of China, the Zhejiang Provincial Key R&D Project, and the special fund for basic scientific research of the Chinese Academy of Agricultural Sciences

Xu Yongquan, male, born in Quanzhou, Fujian in 1983, graduated from Zhejiang Gongshang University in 2015 with a doctorate degree in food science, and worked at the Tea Research Institute of the Chinese Academy of Agricultural Sciences since 2006, researcher, and chief young assistant of the tea deep processing and diversified utilization innovation team

Mainly engaged in tea processing and quality control research and technology development.