Effect of water activity and light exposure on the stability of bioactive compounds in matcha (Camellia sinensis) powder during storage periods

Food Chemistry 2026

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Authors: Jong Min Kim, Kyo-Yeon Lee, 최성길, Ho Jin Heo

DOI: 10.1016/j.foodchem.2026.148655

Cited by: 1

References: 42

Fields of Study & Subjects

Tea Polyphenols and Effects Microencapsulation and Drying Processes Food Quality and Safety Studies

References 42