Optimized Processing and Formulation for Retaining the Sensory and Nutritional Quality of Mustard Leaf Tea

Xuena Yu, Hongmei Di, Yatian Zhao, Ruobin Liu, Yiqing Wang, Yuxin Lu, Kehao Liang, Zhifeng Chen,Jie Ma, Zhongrong Guan,Zhi Huang,Yi Tang,Jingyi Xu,Huanxiu Li,Qian Tang, Yiting Chen,Jinlin Bian,Fen Zhang,Bo Sun

Food chemistry X（2025）

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Brassica juncea,Herbal tea,Processing technology,Blended tea,Sensory evaluation,Health-promoting compounds

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