Improving the sweet aftertaste of green tea infusion with tannase-Reference-Cited by-同舟云学术

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Improving the sweet aftertaste of green tea infusion with tannase

Published:2016-02 Issue: Volume:192 Page:470-476
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Ying-Na,Yin Jun-Feng,Chen Jian-Xin,Wang Fang,Du Qi-Zhen,Jiang Yong-Wen,Xu Yong-Quan

Funder

National Natural Science Foundation of China

Chinese Academy of Agricultural Sciences

Zhejiang Leading Team of S&T Innovation

Zhejiang Tea Industry Innovation Union

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Antioxidant and antimicrobial activities of tea infusions;Almajano;Food Chemistry,2008

2. Hydrolysis of epigallocatechin gallate using a tannase from Paecilomyces variotii;Battestin;Food Chemistry,2008

3. Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder;Bonvehi;Food Chemistry,1997

4. Biotechnological advances and challenges of tannase: an overview;Chávez-González;Food Bioprocess Technology,2012

5. The science and complexity of bitter taste;Drewnowski;Nutrition Reviews,2001

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