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Tea as a Food Ingredient: Properties, Processing, and Health Aspects - Functional Foods and Nutraceuticals
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Tea as a Food Ingredient: Properties, Processing, and Health Aspects - Functional Foods and Nutraceuticals
This book provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredients to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology and health benefits.
380 pages, 51 Tables, black and white; 11 Line drawings, color; 33 Line drawings, black and white; 2
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | October 7, 2024 |
| ISBN13 | 9781032282152 |
| Publishers | Taylor & Francis Ltd |
| Pages | 380 |
| Dimensions | 150 × 220 × 10 mm · 700 g |
| Language | English |
| Editor | Fu, Zhusheng |
| Editor | Xu, Yongquan |
| Editor | Yin, Junfeng |
