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Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis)

Jong Min Kim1, Jin Yong Kang1, Seon Kyeong Park1

  • 1Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 Republic of Korea.

Food Science and Biotechnology
|August 18, 2020
PubMed

Keywords:
Antioxidant activityCatechinsMatcha (Camellia sinensis)Storage temperatureStorage time

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