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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:J Food Sci Technol
Hauptverfasser: Dai, Qianying, He, Yuanyuan, Ho, Chit-Tang, Wang, Jing, Wang, Shujuan, Yang, Yue, Gao, Liping, Xia, Tao
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer India 2017
Schlagworte:
Original Article
Online Zugang: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
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge