Deciphering the potential of orange peel polysaccharides for modulating black tea astringency

Food Hydrocolloids 2026

View at publisher
Authors: Joana S. Vieira, Inês Silva, Carlos Guerreiro, Carlo Bravo, Alessandra Rinaldi, Rui M. Ramos, Pedro A.R. Fernandes, Manuel A. Coimbra, Virgínia Cruz Fernandes, V. De Freitas, Elsa Brandão, Susana Soares
DOI: 10.1016/j.foodhyd.2026.112428
Cited by: 2
References: 77

Fields of Study & Subjects

Tea Polyphenols and Effects Polysaccharides and Plant Cell Walls Food composition and properties

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
174
Pages
112428–112428
Publication date
6 January 2026
Language
EN