Litcius/Paper detail

The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C

Tiantian Fu, Liya Niu, Jin Tu, Jianhui Xiao

2021Food Chemistry21 citationsDOI

Topics & Concepts

Food scienceFlavorChemistrySterilization (economics)AntioxidantDigestion (alchemy)InstantChewinessDehydrationChromatographyBiochemistryForeign exchange marketEconomicsForeign exchangeMonetary economicsFood composition and propertiesGABA and Rice ResearchTea Polyphenols and Effects
The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C | Litcius