Interaction of environmental moisture with powdered green tea formulations: Relationship between catechin stability and moisture-induced phase transformations

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4691-4697

  Ortiz, Julieta ^a   Kestur, Umesh S ^b   Taylor, Lynne S ^b   Mauer, Lisa J ^a  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Catechins; Chemical stability; Deliquescence; Phase behavior; Water vapor sorption

Indexed keywords

CATECHIN;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; HUMIDITY; METHODOLOGY; TEA;

CATECHIN; FOOD HANDLING; HUMIDITY; TEA;

EID: 67149110087     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8038583     Document Type: Article

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