Effects of galloyl group on the astringency perception of epigallocatechin gallate and epigallocatechin
The astringency in green tea primarily originates from gallate-type and non-gallate-type catechins. Epigallocatechin gallate (EGCG) is a gallate-type catechin, which has a strong astringency and is the most abundant catechin in tea. Unlike EGCG, epigallocatechin (EGC) has one fewer galloyl group on...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-01-01
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| Col·lecció: | Current Research in Food Science |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2665927125001510 |
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