Valorization of brewed tea waste into functional cello-oligosaccharides via alkaline pretreatment and enzymatic-high-pressure processing.
- DOI
- 10.1016/j.foodres.2026.119357
- Published
- 2026-04-30
- Container
- Food Res Int
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119357,
title = {Valorization of brewed tea waste into functional cello-oligosaccharides via alkaline pretreatment and enzymatic-high-pressure processing.},
author = {Lin YT and Huang PH and Wu JY and Chang WC.},
year = {2026},
journal = {Food Res Int},
doi = {10.1016/j.foodres.2026.119357},
url = {https://doi.org/10.1016/j.foodres.2026.119357}
}RIS
TY - JOUR TI - Valorization of brewed tea waste into functional cello-oligosaccharides via alkaline pretreatment and enzymatic-high-pressure processing. AU - Lin YT AU - Huang PH AU - Wu JY AU - Chang WC. PY - 2026 JO - Food Res Int DO - 10.1016/j.foodres.2026.119357 UR - https://doi.org/10.1016/j.foodres.2026.119357 ER -
APA
YT, L., PH, H., JY, W., & WC., C. (2026). Valorization of brewed tea waste into functional cello-oligosaccharides via alkaline pretreatment and enzymatic-high-pressure processing.. Food Res Int. https://doi.org/10.1016/j.foodres.2026.119357
Source records
- europe-pmc · retrieved 2026-09-27T00:00:07.455Z