Work

Preparation of high polyphenol-low caffeine instant tea powder by exploring and regulating the changes of key functional compounds during kombucha fermentation

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.147228

Authors: Rui Sun, Jingkai Fan, Yubo Zhou, Zinuo Lei, Silong Yang, Ying Wang, Zhouli Wang, Yahong Yuan, Tianli Yue

Institutions: Northwest A&F University, Tsinghua University, Northwest University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Northwest A and F University

Awards: G2457150539, G7690070246

OpenAlex ID: W4416449285

FWCI: 0.688

Cites: 48

Cited by: 2

Related to: 10