The effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves
Author:
Affiliation:
1. Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
2. Faculty of Education, Saitama University, Saitama, Japan
Funder
JSPS KAKENHI
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
https://www.tandfonline.com/doi/pdf/10.1080/08957959.2019.1607850
Reference26 articles.
1. Bioconversion of tea polyphenols to bioactive theabrownins by Aspergillus fumigatus
2. Brewing characteristics of piezosensitivesakeyeasts
3. Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour
4. Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
5. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile
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