Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions-Reference-Cited by-同舟云学术

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Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions

Published:2021-12 Issue: Volume:364 Page:130235
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Qing-Qing,Wang Fang,Wang Jie-Qiong,Chen Jian-Xin,Yin Jun-Feng,Li Lijun,Meng Fan-Ke,Cheng Yong,Xu Yong-Quan

Funder

National Natural Science Foundation of China

Primary Research and Development Plan of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. The effects of different inorganic salts, buffer systems, and desalting of Varthemia crude water extract on DPPH radical scavenging activity;Al-Dabbas;Food Chemistry,2007

2. Solvent and pH effects on the antioxidant activity of caffeic and other phenolic acids;Amorati;J Agric Food Chem,2006

3. Green tea catechins during food processing and storage: A review on stability and detection - ScienceDirect;Ananingsih;Food Research International,2013

4. Improving the taste of autumn green tea with tannase;Cao;Food Chemistry,2019

5. Effect of pH on the Radical Quenching Capacity of Tea Infusions Using the ABTS+ Assay;Chan;Journal of Applied Life Sciences International,2016

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