Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6396938 | Food Research International | 2013 | 13 Pages |
Abstract
⺠EGCG color changes and chemical stability in solutions and solids were monitored. ⺠Mathematical models for color degradation were established. ⺠Color changes were more noticeable than chemical instability. ⺠EGCG chemical stability in solution increased as concentration increased. ⺠Degradation pathways and colors of EGCG in solution and solid states varied.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Na Li, Lynne S. Taylor, Mario G. Ferruzzi, Lisa J. Mauer,