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Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads

机译：脱咖啡因茶粉中富含茶氨酸和多酚的馏分对美拉德反应产物形成和面包感官特性的影响

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Culetu Alina; Fernández B.; Ullate Mónica; Castillo M. Dolores del;
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1. Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads [J] . Culetu Alina, Fernandez-Gomez Beatriz, Ullate Monica, Food Chemistry . 2016,第APRa15PTaA期

机译：脱咖啡因茶粉中富含茶氨酸和多酚的馏分对美拉德反应产物形成和面包感官特性的影响
2. Valorisation of theanine from decaffeinated tea dust in bakery functional food [J] . Alina Culetu, Julien Heritier, Wilfried Andlauer International journal of food science & technology . 2015,第2期

机译：烘焙功能性食品中不含咖啡因的茶粉中茶氨酸的价值评估
3. Source density analysis of the human EEG after ingestion of a drink containing decaffeinated extract of green tea enriched with L-theanine and theogallin [J] . Dimpfel W., Kler A., Kriesl E., Nutritional Neuroscience . 2007,第3期

机译：摄入含脱咖啡因的绿茶中富含L-茶氨酸和茶黄素的饮料后摄入人脑电图的源密度分析
4. A Concerted Procedure for the Generation, Concentration, Fractionation, and Sensory Evaluation of Maillard Reaction Products [C] . T. H. Parliment American Chemical Society symposium on flavor chemisty : 30 years of progress . 1999

机译：美拉德反应产物生成，浓缩，分馏和感官评估的一致程序
5. Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour [D] . Bhatnagar, Rashi . 2020

机译：形成美丽的反应产物和绿原酸醌诱导使用向日葵面粉制成的无麸质椒盐脆饼的绿色颜料
6. Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract [O] . Nabila Begum, Ali Raza, Dongyu Shen, 2020

机译：牛骨髓提取物中酶水解产物的感觉属性和抗氧化能力
7. Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread [O] . Yanting Shen, Lauren Tebben, Gengjun Chen, 2018

机译：氨基酸对白锅面包的美丽反应产物形成和总抗氧化能力的影响

Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads

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