Investigating particle‐size‐induced changes in composition, physical, rheological, and bioactive properties of black tea powder
Author:
Affiliation:
1. Tea Research Institute, China Academy of Agricultural Sciences Hangzhou China
2. Department of Food Science, Faculty of Science University of Copenhagen Frederiksberg Denmark
Funder
Earmarked Fund for China Agriculture Research System
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11762
Reference40 articles.
1. Tea: A new perspective on health benefits
2. Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols
3. The effect of ultrafine and coarse grinding on the suspending and precipitating properties of black tea powder particles
4. Effect of superfine grinding on quality and antioxidant property of fine green tea powders
5. A novel hyperspectral microscope imaging technology for rapid evaluation of particle size distribution in matcha
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