| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10552870 | Journal of Food Composition and Analysis | 2012 | 7 Pages |
Abstract
⺠Alkalization will reduce methylxanthines, flavan-3-ols and polyphenols content. ⺠Acetic acid decreases and D-limonene increases after alkalization. ⺠Interactions would occur between polyphenols and aroma compounds pyrazines. ⺠Saccharide binding prefers on hydrophobic amino acids.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yue Li, Yun Feng, Song Zhu, Changrong Luo, Jianguo Ma, Fang Zhong,