A quadratic multinomial regression model was established for taste properties of main catechins and amino acid monomers in green tea
ObjectiveTo study the flavor intensity of green tea after mixing the main flavor monomers.MethodsThree main catechins [epigallocatechin gallate (EGCG), epigallocatechin gallate (GCG), epicatechin gallate (ECG)] and three amino acid monomers (aspartic acid, glutamic acid and theanine) in green tea we...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-10-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241003?st=article_issue |
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