Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads
2013 ◽
Vol 54
(2)
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pp. 1437-1447
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Keyword(s):
1998 ◽
Vol 36
(7)
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pp. 543-553
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Keyword(s):
Keyword(s):
2016 ◽
Vol 26
(11)
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pp. 2680-2684
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Keyword(s):