2017
DOI: 10.5897/ajb2017.15949
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Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea

Abstract: Acceptance of green tea, a health promoting functional food material, could be increased if its flavor is improved. Persimmon seeds and leaves are likely potential options for green tea improvement since they contain a large number of volatile flavor compounds. In the present study, amino acids, volatile flavor compounds, and antioxidant potentials of persimmon tea (PT) prepared with green tea were investigated. PT contained 8 essential amino acids, most of which are associated with learning ability and memory… Show more

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