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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...
Autores principales: | Qin, Sirui, Li, Ruyi, Chen, Mianhong, Zeng, Fanke, Dai, Yaping, Wu, Guang, Zhou, Wei, Li, Jihua |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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