Effects of protein on green tea quality in a milk-tea model during heat treatment: Antioxidant activity, foaming properties, and unbound small-molecule metabolome
ABSTRACT: Tea drinks have a long history and milk is often added to enhance the taste and nutritional value, whereas the interaction between the tea bioactive compounds with proteins has not been systematically investigated. In this study, a milk-tea model was prepared by mixing green tea solution w...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224011159 |
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