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...

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Bibliographic Details
Main Authors: Jie Teng, Min Wang, Yang Liu, Shuangling Xiao
Format: Article
Language:English
Published: Julius Kühn-Institut 2021-09-01
Series:Journal of Applied Botany and Food Quality
Online Access:https://ojs.openagrar.de/index.php/JABFQ/article/view/15967