Effects of Tea Polyphenols on the Physicochemical Properties, Texture, and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction
The effects of tea polyphenols on the physicochemical properties, texture and flavour characteristics of crackers were investigated, and the regulatory effects of tea polyphenols on the Maillard reaction of the simulated crackers system construction were further explored through physicochemical and...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070313 |
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