The Effect of <i>In Vitro</i> Digestion on Matcha Tea <i>(Camellia sinensis)</i> Active Components and Antioxidant Activity
This study investigates the effects of <i>in vitro</i> digestion on the antioxidant activity and release of phenolics, xanthine alkaloids, and L-theanine contents of matcha. It establishes digestibility values between 61.2-65.8%. Considering native matcha, the rutin content (303-479 µg/g...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2022-04-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |