Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink

Food Research International

Volumn 43, Issue 6, 2010, Pages 1692-1701

  Bazinet, Laurent ^a,b   Araya Farias, Monica ^a,b   Doyen, Alain ^a,b   Trudel, Dominique ^b   Têtu, Bernard ^b  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Anti cancer properties; Catechins; EGCG; Green tea; Long term stability; Process unit operation; Tea drink

Indexed keywords

ANTI-CANCER PROPERTIES; CATECHINS; EGCG; GREEN TEA; LONG TERM STABILITY; PROCESS UNIT; TEA DRINK;

BEVERAGES; ORGANIC COMPOUNDS; PHENOLS; STABILITY;

VITAMINS;

EID: 77956059289     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.05.015     Document Type: Article

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