info:oai:repositorio.uneatlantico.es:28575info:ofi/fmt:xml:xsd:journalZhaoYuxuanZhao, YuxuanLiangJingyimeiLiang, JingyimeiCaoHuiCao, HuiXiaoJianboXiao, Jianbo14956803088146Theaflavins as characteristic polyphenols formed during black tea fermentation: Formation chemistry, functional properties, and future food applicationsFood ChemistryMayo 2026518article