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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Detalles Bibliográficos
Autores principales: Aslani, Abolfazl, Ghannadi, Alireza, Khalafi, Zeinab
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Medknow Publications & Media Pvt Ltd 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4139976/
https://www.ncbi.nlm.nih.gov/pubmed/25161989
http://dx.doi.org/10.4103/2277-9175.135159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4139976/
https://www.ncbi.nlm.nih.gov/pubmed/25161989
http://dx.doi.org/10.4103/2277-9175.135159

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