Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage.

Chen, Han; Zheng, Haotian; Anne Brennan, Margaret; Chen, Wenpin; Guo, Xinbo; Brennan, Charles Stephen.

Afiliação

Chen H; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Zheng H; Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, USA.
Anne Brennan M; Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
Chen W; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Guo X; Tea Science Department, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Brennan CS; School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China.

Foods ; 9(6)2020 Jun 25.

Article em En | MEDLINE | ID: mdl-32630369