Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions

Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form deh...

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Detalles Bibliográficos
Autores principales: Chen, Lin, Wang, Wei, Zhang, Jianyong, Wang, Weiwei, Ni, Dejiang, Jiang, Heyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570458/
https://www.ncbi.nlm.nih.gov/pubmed/32906587
http://dx.doi.org/10.3390/molecules25184076

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570458/
https://www.ncbi.nlm.nih.gov/pubmed/32906587
http://dx.doi.org/10.3390/molecules25184076

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