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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Vydáno v:J Food Sci Technol
Hlavní autoři: Dai, Qianying, He, Yuanyuan, Ho, Chit-Tang, Wang, Jing, Wang, Shujuan, Yang, Yue, Gao, Liping, Xia, Tao
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2017
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Original Article
On-line přístup: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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