Effect of superfine tea powder on the quality and antioxidant activity of probiotic mousse

CHEN Xia; TANG Chenyang; MA Xinyi; SHAO Tong; LI Xiaobing; GU Ruixia

doi:10.13995/j.cnki.11-1802/ts.029085

CHEN Xia, TANG Chenyang, MA Xinyi, SHAO Tong, LI Xiaobing, GU Ruixia

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 194-198.

PDF(2226 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 194-198. DOI: 10.13995/j.cnki.11-1802/ts.029085

Effect of superfine tea powder on the quality and antioxidant activity of probiotic mousse

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 194-198 https://doi.org/10.13995/j.cnki.11-1802/ts.029085

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2226 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-08-20	2021-09-22	2022-05-25
Issue Date
2022-06-10

Please choose a citation manager

Content to export