Article ID Journal Published Year Pages File Type
6396938 Food Research International 2013 13 Pages PDF
Abstract
► EGCG color changes and chemical stability in solutions and solids were monitored. ► Mathematical models for color degradation were established. ► Color changes were more noticeable than chemical instability. ► EGCG chemical stability in solution increased as concentration increased. ► Degradation pathways and colors of EGCG in solution and solid states varied.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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