Evaluation of the effects of thermal processing on antioxidant activity and digestibility of green tea noodles: Based on polyphenol stability and starch structure
Kun Yu, Xiaoxiu Huang, Wei He, Xiaoli Ma, Di Wu, Zhigang Ding, Peiyan Li, Chuanlai Du
Topics & Concepts
SteamingPolyphenolStarchChemistryFood scienceAntioxidantRoastingBiochemistryPhysical chemistryTea Polyphenols and EffectsFood composition and propertiesNutritional Studies and Diet