Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-023-09338-2.pdf
Reference228 articles.
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3. Sanz V, Flórez-Fernández N, Domínguez H, Torres MD (2020) Valorisation of Camellia sinensis branches as a raw product with green technology extraction methods. Current Research in Food Science 2:20–24
4. FAOSTAT (2015) Available from http://www.fao.org/faostat/en/#search/tea. Accessed 2 May 2021
5. Sharangi AB (2009) Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) - A review. Food Res Int 42(5–6):529–535
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