Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries...

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Detalles Bibliográficos
Autores principales: Chen, Han, Zheng, Haotian, Anne Brennan, Margaret, Chen, Wenpin, Guo, Xinbo, Brennan, Charles Stephen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353655/
https://www.ncbi.nlm.nih.gov/pubmed/32630369
http://dx.doi.org/10.3390/foods9060831

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353655/
https://www.ncbi.nlm.nih.gov/pubmed/32630369
http://dx.doi.org/10.3390/foods9060831

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