Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response

Phongnarisorn, B, Orfila, C orcid.org/0000-0003-2564-8068, Holmes, M orcid.org/0000-0002-6819-1048 et al. (1 more author) (2018) Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response. Foods, 7 (2). 17. ISSN 2304-8158

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)
Keywords: Matcha green tea powder; catechin stability; consumer acceptability; acute metabolic response; functional food
Dates:
  • Published: 1 February 2018
  • Accepted: 26 January 2018
  • Published (online): 1 February 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 25 May 2018 09:09
Last Modified: 25 May 2018 09:09
Status: Published
Publisher: MDPI
Identification Number: https://doi.org/10.3390/foods7020017
Related URLs:

Share / Export

Statistics