Effects of Tea Polyphenols Addition on the Quality and Antioxidant Properties of Noodles

YAO Yuehua, WANG Yaqin, JIA Xin, TANG Ning, CHENG Yongqiang

Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (10) : 2261-2270.

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Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (10) : 2261-2270. DOI: 10.11869/j.issn.100-8551.2020.10.2261
Food Irradiation·Food Science

Effects of Tea Polyphenols Addition on the Quality and Antioxidant Properties of Noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 34(10): 2261-2270 https://doi.org/10.11869/j.issn.100-8551.2020.10.2261

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