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Browning of Epicatechin (EC) and Epigallocatechin (EGC) by Auto-Oxidation

[Image: see text] Green tea catechins are well known for their health benefits. However, these compounds can easily be oxidized, resulting in brown color formation, even in the absence of active oxidative enzymes. Browning of catechin-rich beverages, such as green tea, during their shelf life is und...

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Detalles Bibliográficos
Autores principales:	Tan, Junfeng, de Bruijn, Wouter J. C., van Zadelhoff, Annemiek, Lin, Zhi, Vincken, Jean-Paul
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Chemical Society 2020
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7705966/ https://www.ncbi.nlm.nih.gov/pubmed/33171045 http://dx.doi.org/10.1021/acs.jafc.0c05716

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