Effects of protein on green tea quality in a milk-tea model during heat treatment: Antioxidant activity, foaming properties, and unbound small-molecule metabolome
ABSTRACT: Tea drinks have a long history and milk is often added to enhance the taste and nutritional value, whereas the interaction between the tea bioactive compounds with proteins has not been systematically investigated. In this study, a milk-tea model was prepared by mixing green tea solution w...
| 出版年: | Journal of Dairy Science |
|---|---|
| 主要な著者: | , , , , , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Elsevier
2024-12-01
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| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S0022030224011159 |