Evaluation of the antioxidant characteristics of craft beer with green tea-Reference-Cited by-同舟云学术

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Evaluation of the antioxidant characteristics of craft beer with green tea

Published:2022-12-28 Issue:2 Volume:88 Page:625-637
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yang Lixia¹²³^ORCID,Lu Zhendong¹²³,Lu Jian¹²³,Wu Dianhui¹²³

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education Jiangnan University Wuxi China

2. National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi China

3. School of Biotechnology Jiangnan University Wuxi China

Funder

National Natural Science Foundation of China

Higher Education Discipline Innovation Project

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16441

Reference48 articles.

1. Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Topical Application of Cha-Koji, Green Tea Leaves Fermented with Aspergillus Luchuensis var Kawachii Kitahara, Promotes Acute Cutaneous Wound Healing in Mice;Scientia Pharmaceutica;2024-08-12

2. Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer;International Journal of Gastronomy and Food Science;2024-06

3. Coculturing of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae for improving the aroma quality and antioxidant characteristics of beer with Yuan'an yellow tea;Food Bioscience;2024-04

4. The Bioreactivity, Antioxidant Capacity, and Sensory Properties of Beer Developed by Supplementing Flos Sophorae Immaturus;2023

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