Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

Figure 1

Contents of moisture and main chemical components in instant green tea samples during storage: (a) moisture content; (b) tea polyphenols; (c) caffeine; (d) amino acids. β-CD: β-cyclodextrin; VcNa: sodium ascorbate.

(a)

(b)

(c)

(d)