High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties
Jun tea, a non-alcoholic functional drink, can confer physiological and neurological benefits to human beings. Various phenolic components in Jun tea are degraded in an acidic condition by the enzymatic activity of bacteria and yeast present in the tea fungal association. Therefore, this study aimed...
| Auteurs principaux: | , , , , |
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| Format: | Article |
| Langue: | English |
| Publié: |
KeAi Communications Co., Ltd.
2025-09-01
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| Collection: | Food Physics |
| Sujets: | |
| Accès en ligne: | http://www.sciencedirect.com/science/article/pii/S2950069925000052 |