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 - Concepedia

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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

21

Citations

34

References

2021

Year

Tiantian Fu, Liya Niu, Jin Tu, Jianhui Xiao

Different Tea ProductsIn Vitro FermentationFresh Instant RiceFood AnalysisFood PreservationVitro Digestion PropertiesFood EngineeringFood ProcessingFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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