Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)

Published 2016 View Full Article

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Title
Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)
Authors
Keywords
Tea, Camellia sinensis, Yellow tea, Green tea, Antioxidant, Fiber, Lipid, Oxidation
Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 448-454
Publisher
Elsevier BV
Online
2016-05-11
DOI
10.1016/j.foodchem.2016.05.048

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