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Design, formulation and evaluation of green tea chewing gum
BACKGROUND: The main purpose of this study is to design, formulate and evaluate the green tea gums with a suitable taste and quality in order to produce an anti-oxidant chewing gum. MATERIALS AND METHODS: Fresh green tea leaves obtained from Northern Iran for extraction. Maceration is the extraction...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Medknow Publications & Media Pvt Ltd
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4139976/ https://ncbi.nlm.nih.gov/pubmed/25161989 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4103/2277-9175.135159 |
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