Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

Drying technology plays a pivotal role in tea processing. Herein, the differences in color, non-volatile, and volatile components of green tea under various drying methods were investigated. The results indicated that vacuum freeze-microwave increased the L* and b* values, and decreased the a* value...

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書誌詳細

出版年:	Food Chemistry: X
主要な著者:	Nannan Li, Zhengying Yao, Jingming Ning, Lijun Sun, Qunying Lin, Xiaoyan Zhu, Cuihong Li, Xiaohe Zheng, Jinghong Jin
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2024-12-01
主題:	Green tea Vacuum freeze-microwave drying Tea polyphenol Caffeine Color difference Gas chromatography-ion mobility spectrometry (GC-IMS)
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S259015752400823X