The Effect of Microwave Radiation on the Green Color Loss of Green Tea Powder

Microwave radiation is one of the main heating methods for food processing, especially affecting the color quality of colorful foods. This work presents the effect of microwave radiation on the green color loss of green tea powder (GTP) by the color description (L*, a*, b*, and H(a) of green tea pow...

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Detalles Bibliográficos
Autores principales: Wang, Huijuan, Zhu, Yan, Xie, Dongchao, Zhang, Haihua, Zhang, Yahui, Jin, Peng, Du, Qizhen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407078/
https://www.ncbi.nlm.nih.gov/pubmed/36010542
http://dx.doi.org/10.3390/foods11162540

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407078/
https://www.ncbi.nlm.nih.gov/pubmed/36010542
http://dx.doi.org/10.3390/foods11162540

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