Optimization of ultrasound-assisted enzymatic hydrolysis extraction of tea polyphenols from green tea and their antioxidant activities
Production of natural extracts requires suitable processing conditions to facilitate the accumulation and preservation of bioactive ingredients. This study aimed to optimize the conditions for extracting tea polyphenols (TPs) from green tea using ultrasound-assisted compound enzymatic extraction (U...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Julius Kühn-Institut
2021-09-01
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Series: | Journal of Applied Botany and Food Quality |
Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/15967 |