Relationship between sensory and chemical properties of Assam green teas under different pan‐firing and rolling time conditions-Reference-Cited by-同舟云学术

Relationship between sensory and chemical properties of Assam green teas under different pan‐firing and rolling time conditions

Published:2022-02-22 Issue:5 Volume:57 Page:3116-3127
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Tongsai Saynamphung¹^ORCID,Jangchud Kamolwan¹^ORCID,Jangchud Anuvat¹^ORCID,Tepsongkroh Benjarat²^ORCID,Boonbumrung Sumitra³^ORCID,Prinyawiwatkul Witoon⁴^ORCID

Affiliation:

1. Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand

2. Department of Food science and Technology Faculty of Science and Technology Thammasat University Pathum Thani 12120 Thailand

3. Institute of Food Research and Product Development Kasetsart University Bangkok 10900 Thailand

4. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15645

Reference60 articles.

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3. Environmental Factors Variably Impact Tea Secondary Metabolites in the Context of Climate Change

4. Increasing the antioxidant activity of green tea polyphenols in the presence of iron for the reduction of graphene oxide

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