Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage
The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2019-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2019/5618723 |