Increasing quality stability of jasmine tea beverage by encapsulation from protein-polysaccharide nanocomplexes.

NPJ Sci Food · 2026 · PMC12894944 · PMID 41507206

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a decreasing trendno p-value reported

S1 , with the extension of storage time, total phenolics in tea beverages showed a decreasing trend.

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showed a trendno p-value reported

The free amino acid concentration showed a trend of first increasing and then decreasing.

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