Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion
Author:
Affiliation:
1. Graduate School of Horticulture Chiba University Matsudo Chiba Japan
2. Institute of Fruit Tree and Tea Science, NARO Shizuoka Japan
Funder
Tojuro Iijima Foundation for Food Science and Technology
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14185
Reference26 articles.
1. Antioxidant and antimicrobial activities of tea infusions
2. Total Antioxidant Capacity of Teas by the Ferric Reducing/Antioxidant Power Assay
3. Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia
4. Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion
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