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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Medknow Publications & Media Pvt Ltd
2014
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| Materias: | |
| 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 |