Nutrition and aroma challenges of green tea product as affected by emerging superfine grinding and traditional extraction

Green tea, superfine green tea powder (SGTP), and tea extract were prepared to determine their chemical components and antioxidant activity. The nutrition and aroma challenges of green tea during traditional extract technique and superfine grinding were profiled in this study. The traditional extrac...

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Detalles Bibliográficos
Autores principales: Peng, Pai, Wang, Linlin, Shu, Guowei, Li, Jianke, Chen, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455925/
https://www.ncbi.nlm.nih.gov/pubmed/32884736
http://dx.doi.org/10.1002/fsn3.1768

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455925/
https://www.ncbi.nlm.nih.gov/pubmed/32884736
http://dx.doi.org/10.1002/fsn3.1768

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