Application of microwave energy in the manufacture of enhanced-quality green tea

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 16, 2003, Pages 4764-4768

  Gulati, Ashu ^a   Rawat, Renu ^a   Singh, Brajinder ^a   Ravindranath, S D ^a  

^a CSIR INSTITUTE OF HIMALAYAN BIORESOURCE TECHNOLOGY   (India)

Author keywords

Camellia sinensis; Catechins; Microwave inactivation; Polyphenol oxidase; Polyphenols; Sun drying; Tea

Indexed keywords

CATECHIN; CATECHOL OXIDASE; PHENOL;

ARTICLE; ENZYME INACTIVATION; FOOD PROCESSING; HEAT TREATMENT; INFUSION; MICROWAVE IRRADIATION; ODOR; SHOOT; SUNLIGHT; TASTE; TEA;

CATECHIN; COLOR; FOOD HANDLING; HUMANS; MICROWAVES; ODORS; PHENOLS; TASTE; TEA;

CAMELLIA; CAMELLIA SINENSIS;

EID: 0042303853     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026227q     Document Type: Article

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