Pulsed UV Light Irradiation Processing of Black Tea Infusions: Effect on Color, Phenolic Content, and Antioxidant Capacity
Ronit Mandal, Artur Wiktor, Xanyar Mohammadi, Anubhav Pratap‐Singh
Topics & Concepts
PolyphenolFood scienceAntioxidantBlack teaChemistryIrradiationAntioxidant capacityBiochemistryPhysicsNuclear physicsTea Polyphenols and EffectsListeria monocytogenes in Food SafetyMicrobial Inactivation Methods