Min Yan

Blending reshapes flavor formation beyond additive effects in mustard (Brassica juncea) tea: Insights from integrated sensomics and metabolomics.

Mustard leaves are rich in bioactive compounds but remain underutilized in tea products. This study evaluated mustard tea from the perspectives of processing, cultivar, and blending. Mustard teas were prepared from green and purple mustard using green and black tea processing methods selected through preliminary screen...