Reduction of catechin astringency by the complexation of gallate-type catechins with pectin

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 7, 2005, Pages 1306-1310

  Hayashi, Nobuyuki ^a   Ujihara, Tomomi ^a   Kohata, Katsunori ^a  

^a NATIONAL INSTITUTE OF VEGETABLE AND TEA SCIENCE   (Japan)

Author keywords

1H NMR; Astringent reduction; Catechin; Pectin; Taste sensor

Indexed keywords

COMPLEXATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SENSORS;

ASTRINGENT REDUCTION; CHEMICAL SHIFTS; PECTIN; TASTE SENSORS;

BIOCHEMISTRY;

CATECHIN; DRUG DERIVATIVE; GALLOCATECHIN; PECTIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; GENETIC PROCEDURES; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION REDUCTION REACTION;

BIOSENSING TECHNIQUES; CATECHIN; MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION-REDUCTION; PECTINS;

EID: 23944492427     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.69.1306     Document Type: Article

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