Effect of nanocomposite-based packaging on preservation quality of green tea

International Journal of Food Science and Technology

Volumn 47, Issue 3, 2012, Pages 572-578

  Zhao, Liyan ^a   Li, Feng ^a   Chen, Guitang ^b   Fang, Yong ^c   An, Xinxin ^a   Zheng, Yonghua ^a   Xin, Zhihong ^a   Zhang, Min ^a   Yang, Yanting ^a   Hu, Qiuhui ^a,c  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b CHINA PHARMACEUTICAL UNIVERSITY   (China)

^c NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

Green tea; Nanocomposite based packaging; Preservation quality

Indexed keywords

AMBIENT STORAGE; ASCORBIC ACIDS; ATTAPULGITES; BARRIER PROPERTIES; GREEN TEA; NANO-TIO; SENSORY QUALITIES; TEA POLYPHENOLS;

AMINO ACIDS; BLENDING; CHLOROPHYLL; KETONES; PACKAGING MATERIALS; PHENOLS; POLYETHYLENES; STORAGE (MATERIALS); THERMOPLASTICS; TITANIUM DIOXIDE;

NANOCOMPOSITES;

EID: 84857057450     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02879.x     Document Type: Article

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