A. Culetu, B. Fernandez-Gomez, M. Ullate, M.D. del Castillo, W. Andlauer,
Food Chemistry, 2016, 197, 14–23 https://www.sciencedirect.com/science/article/pii/S0308814615300960?via%3Dihub
Results
Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads
2016-11-27