Quality, health efficacy and application researches on Matcha

Journal of Shanghai Normal University (Natural Sciences)

ZHU Jiangxiong¹  LI Fanglan¹  WANG Yuanfeng¹  WEI Xinlin² 

[1] College of Life Sciences, Shanghai Normal University, Shanghai 200234, China;School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;

关键词: matcha;    processing technique;    chemical composition;    quality;    health efficacy;   

DOI  :  10.3969/J.ISSN.1000-5137.2022.01.014

来源: DOAJ

【 摘 要 】

In recent years, Matcha has attracted more attention from many consumers worldwidely due to its unique flavor. Drinking or eating Matcha has multiple health efficacies. Herein, this paper reviewed the potential effects of Matcha processing methods on Matcha quality, the health efficacies of Matcha, and the current R&D situation of its related products, in order to provide scientific basis for its further research and development.

【 授权许可】

Unknown