Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma
Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Shao‐Quan Liu, Shunichi Sakumoto, Hong Yun OH, Kim Huey Ee, Jingcan Sun, Benjamin Lassabliere, Bin Yu
Topics & Concepts
AromaChemistryChromatographyFlavourGas chromatographyMass spectrometryPolyphenolSolid-phase microextractionGas chromatography–mass spectrometryFood scienceOrganic chemistryAntioxidantTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities