Effects of green tea catechin on the lipid oxidation, volatile compound formation, and losses of retinol and α-tocopherol in whole milk during light illumination as compared with ascorbic acid

Food Science and Biotechnology

Volumn 20, Issue 5, 2011, Pages 1425-1434

  Jung, Mun Yhung ^a  

^a Woosuk University   (South Korea)

Author keywords

catechin; green tea polyphenol; lipid oxidation; milk; retinol; singlet oxygen; tocopherol

Indexed keywords

CATECHIN; GREEN TEA POLYPHENOLS; LIPID OXIDATION; MILK; RETINOL; SINGLET OXYGEN; TOCOPHEROL;

ALDEHYDES; KETONES; ORGANIC ACIDS; OXYGEN; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

PHOTOOXIDATION;

EID: 84857517864     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0196-1     Document Type: Article

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