Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking
Crossref DOI link: https://doi.org/10.1007/s10068-018-0437-7
Published Online: 2018-08-09
Published Print: 2019-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ma, Xuelian
Ryu, Gihyung
Text and Data Mining valid from 2018-08-09
Article History
Received: 6 April 2018
Revised: 5 June 2018
Accepted: 12 July 2018
First Online: 9 August 2018
Compliance with ethical standards
:
: The authors state no conflict of interest.