Changes in phenolic compounds profiles in tea extracts and the composition of these phenolic compounds in yogurt
Background: Green, white, and black tea water extracts are rich in phenolic com-pounds. Objective: The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were investigated. Methods: Three types of yogurt wit...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Bentham Science Publishers
2021
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/35517/ |
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