Ultrasound-assisted enzymatic extraction of dark tea total polyphenols
Tea polyphenols have become the most biologically active components in tea, and they are also one of the key factors determining the color, flavor, health benefits. This study used dark tea as the raw material and employed the Plackett Burman method to screen for 8 factors that may affect the extrac...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-06-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1548103/full |
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