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Effect of interaction of epigallocatechin gallate and flavonols on color alteration of simulative green tea infusion after thermal treatment
Epigallocatechin gallate (EGCG) and flavonols are important phenolic compounds in green tea. These compounds are sensitive to thermal condition and their structural alteration results in making browning the green tea infusion. This study aimed to research the interaction between EGCG and flavonols d...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583122/ https://ncbi.nlm.nih.gov/pubmed/28928532 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2730-5 |
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