Effects of Different Processing Methods on the Quality Characteristics and Polyphenols Digestive Stability of Green Tea Noodles
This study investigated the quality characteristics (cooking, textural, digestive, and antioxidant properties) of fresh green tea noodles, frozen-cooked green tea noodles, and dried green tea noodles, as well as the relationship between their antidigestive and antioxidant properties with the stabili...
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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.issn1002-0306.2024080342 |
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