Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes
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Title
Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes
Authors
Keywords
Camellia sinensis, Food innovation, Process technology, Enzymatic treatment, Kombucha, Functional beverages
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 118, Issue -, Pages 431-446
Publisher
Elsevier BV
Online
2021-10-22
DOI
10.1016/j.tifs.2021.10.016
References
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