1Progressive Study Of The Effect Of Superfine Green Tea, Soluble Tea, And Tea Polyphenols On The Physico-Chemical And Structural Properties Of Wheat Gluten In Noodle System

作者： Han, CW; Ma, M; Zhang, HH; Li, M; Sun, QJ; JCR（2021版） EI（2021版）

机构： Han Chuan-Wu; Ma Meng; Li Man; Sun Qing-Jie Qingdao Agr Univ Sch Food Sci & Engn Qingdao 266109 Shandong Peoples R China; Zhang Hai-Hua CHINA COOP Zhejiang Key Lab Transboundary Appl Technol Tea R Hangzhou Tea Res Inst Hangzhou 310016 Zhejiang Peoples R China;

来源：FOOD CHEMISTRY

关键词： Green Tea Products Tea Polyphenols Gluten Physicochemical Properties Structure

年份：2020