Ditapis dengan
Chemistry and health beneficial effects of oolong tea and theasinensins
Among six major types of tea (white, green, oolong, yellow, black, and dark teas) from Camellia sinensis, oolong tea, a semi-fermented tea,with its own unique aroma and taste, has become a popular consumption as indicated by the increasing production. Representing the characteristicflavonoids of oolong tea, theasinensins are dimeric flavan-3-ols. Many recent studies have indicated that oolong t…
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- ISBN/ISSN
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- Deskripsi Fisik
- Food Science and Human Wellness 4 (2015) 133–146
- Judul Seri
- Food Science and Human Wellness
- No. Panggil
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Reactivity and stability of selected flavor
Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. Not surprisingly, there is a large volume of published research investigating the stability of different food flavor compounds, since understanding flavor stability is cru…
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- ISBN/ISSN
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- Deskripsi Fisik
- j o u rnal of food and drug a n a l y s i s 2 3 ( 2 0 1 5 ) 1 7 6 e1 9 0
- Judul Seri
- j o u rnal of food and drug a n a l y s i s
- No. Panggil
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