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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |