Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols

Oat milk has become preferential because of its low calorie nature and high dietary fiber content, but its ability to “curdle” when mixed with tea can affect the consumer acceptability for oat milk tea. In this study, a model system for oat milk tea was made by combining oat milk and green tea extra...

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Detalles Bibliográficos
Autores principales: Qin, Sirui, Li, Ruyi, Chen, Mianhong, Zeng, Fanke, Dai, Yaping, Wu, Guang, Zhou, Wei, Li, Jihua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093375/
https://www.ncbi.nlm.nih.gov/pubmed/37048223
http://dx.doi.org/10.3390/foods12071402

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093375/
https://www.ncbi.nlm.nih.gov/pubmed/37048223
http://dx.doi.org/10.3390/foods12071402

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