Influence and optimization of long-time superfine grinding on the physicochemical features of green tea powder

Autor:	Zhangfeng Zhao, Zhengwei Dai, Xuming Jiang, Liaoyuan Yu, Meijuan Hu, Jiyu Peng, Fei Zhou
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Journal of Food Composition and Analysis. 117:105124
ISSN:	0889-1575
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d4ddd73fab56aacc28cdfff3746c9664 https://doi.org/10.1016/j.jfca.2022.105124 Zobrazit plný text záznamu Full Text from ScienceDirect