Tag:food science

In the journal Foods, published by MDPI, an article was published in January 2023 in which the authors examine the effect of various tea extracts on the amount of harmful substances in potato chips.

The color of tea is often a mark of quality or an identifier of the type of tea – for example, the appearance of the brew of a strongly steamed Japanese green tea already says a lot. It is precisely about the color of green teas that I would like to talk about in this article.