Work

Preparation, Characterization and Antioxidant Effects on Processed Sausages of Ultrafine Green Tea Powder Emulsions

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70931

Authors: Xin Tao, Yuhuan Li, Lu Liu, Shengnan Chen, Zhuochen Wang, Xueling Gao, Qi Chen

Institutions: Anhui Agricultural University, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Academy of Agricultural Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7130520178

FWCI: 2.833

Cites: 45

Cited by: 1

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