The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages.

Camelia sinensis L*a*b* Matcha WHC WSI antioxidant activity functional drinks green tea osmolality pH polyphenols °Brix

Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
10 Oct 2023
Historique:
received: 29 08 2023
revised: 21 09 2023
accepted: 06 10 2023
medline: 30 10 2023
pubmed: 28 10 2023
entrez: 28 10 2023
Statut: epublish

Résumé

Matcha is a powdered green tea obtained from the

Identifiants

pubmed: 37894496
pii: molecules28207018
doi: 10.3390/molecules28207018
pmc: PMC10609021
pii:
doi:

Substances chimiques

Tea 0
Antioxidants 0
Inulin 9005-80-5
Water 059QF0KO0R

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Déclaration de conflit d'intérêts

The authors declare no conflicts of interest.

Références

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Auteurs

Katarzyna Najman (K)

Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.

Anna Sadowska (A)

Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.

Monika Wolińska (M)

Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.

Katarzyna Starczewska (K)

Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.

Krzysztof Buczak (K)

Department of Surgery, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Science, Pl. Grunwadzki 51, 50-366 Wroclaw, Poland.

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Classifications MeSH