Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions

International Journal of Food Science and Technology

Volumn 44, Issue 2, 2009, Pages 312-321

  Zhao, Wei ^a   Yang, Ruijin ^a   Wang, Mo ^a   Lu, Rongrong ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Catechin; Colour; Flavour; Free amino acids; Green tea infusions; Polyphenol; Pulsed electric fields

Indexed keywords

EID: 58149496556     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01714.x     Document Type: Article

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