Quality analysis and antioxidant activity of different types of tea powder
Abstract As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong TP, black TP and Pu-erh TP were used...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2024-03-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-023-00198-1 |