?url_ver=Z39.88-2004&rft_id=doi%3A10.1016%2Fj.foodchem.2026.149568&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.aufirst=Yuxuan&rft.aulast=Zhao&rft.au=Zhao%2C+Yuxuan&rft.volume=518&rft.date=Mayo+2026&rft.title=Food+Chemistry&rft.atitle=Theaflavins+as+characteristic+polyphenols+formed+during+black+tea+fermentation%3A+Formation+chemistry%2C+functional+properties%2C+and+future+food+applications&rft.pages=149568&rft.issn=03088146&rft.genre=article