Optimization of ultrasonication-assisted enzymatic extraction of Kangra orthodox black tea for the development of low-calorie ready-to-drink tea

被引：0

作者：

Thakur, Chahat ^{[1
]}

Kaushal, Manisha ^{[1
]}

Vaidya, Devina ^{[1
]}

Verma, Anil Kumar ^{[1
]}

Gupta, Anil ^{[1
]}

机构：

[1] Department of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry Nauni, Solan, India

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D O I：

10.1007/s11694-024-02891-2

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页码：9435 / 9464