Publications by authors named "Gabriela Gwozdz"
J Sci Food Agric
November 2024
Article Synopsis
- The study investigates how the country of origin affects the sorption properties, glass transition temperature, and color of matcha green tea powders sold in Poland.
- All matcha powders displayed similar water adsorption patterns, with stable moisture content found between 0.045 and 0.053 grams of water per gram of sample.
- Matcha from Brazil was determined to be the most stable during storage, though the overall optimal storage conditions for matcha powders are not directly related to their country of origin, suggesting further research on environmental factors.
