Effect of tea polyphenols on the quality characteristics of fresh wheat noodles in the storage
Author:
Affiliation:
1. School of Food Science and Technology Henan University of Technology Zhengzhou China
2. College of Food and Bioengineering Henan University of Science and Technology Luoyang China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14508
Reference27 articles.
1. Sesame protein isolate: Fractionation, secondary structure and functional properties
2. Preservation of fresh noodles by irradiation
3. The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles
4. Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols
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