Effect of superfine grinding on quality and antioxidant property of fine green tea powders

LWT

Volumn 45, Issue 1, 2012, Pages 8-12

  Hu, Jianhui ^a,b   Chen, Yuqiong ^a   Ni, Dejiang ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Chemical components; Green tea powder; Superfine grinding

Indexed keywords

ANTIOXIDANTS; FOOD PROCESSING; GRINDING (MACHINING); PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PLANTS (BOTANY); POWDERS; QUALITY CONTROL;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHEMICAL COMPONENT; GREEN TEA; PROCESSING PROPERTIES; SCAVENGING CAPACITY; SUPERFINE GRINDING; WATER-SOLUBLE CARBOHYDRATES;

TEA;

EID: 80052961953     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.08.002     Document Type: Article

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