Extraction of Green Tea Phenolics Using Water Bubbled with Gases
Author:
Affiliation:
1. Dept. of Food Science and Biotechnology and Food Flavor Sensory Research CenterSungkyunkwan Univ. Suwon Republic of Korea
2. Dept. of Food and NutritionKangwon Natl. Univ. Samcheok Republic of Korea
Funder
National Research Foundation of Korea
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14606
Reference29 articles.
1. Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content
2. Carbonated Beverages
3. Fabrication of size controlled nanocomposite based on zirconium alkoxide for enrichment of Gallic acid in biological and herbal tea samples
4. Hydrogen-rich water increases postharvest quality by enhancing antioxidant capacity in Hypsizygus marmoreus
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