Comprehensive study of matcha foam formation: Physicochemical composition analysis and mechanisms impacting foaming properties
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 1Author(s): Wei Chen, Jiayi Chen, Zixin Ni, Wangjing Wu, Junjie Dong, Zi Wang, Yuefei Wang, Jihong Zhou