Differences in Digestive Stability of Catechins in Dry Tea and Instant Tea Powder
The effects of different pH and digestive enzymes in tea soup on tea polyphenols (TP), catechins (CATE) and their antioxidant activities were investigated by using an in vitro simulated digestion model, and the differences between dry tea and instant tea powder were compared. The TP concentration wa...
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| Hoofdauteur: | |
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| Formaat: | Artigo |
| Taal: | Chinês |
| Gepubliceerd in: |
Editorial Office, Journal of Tea Science
2025-08-01
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| Reeks: | Chaye kexue |
| Onderwerpen: | |
| Online toegang: | https://www.tea-science.com/fileup/1000-369X/PDF/1000-369X-2025-45-4-699.pdf |
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