Color and chemical stability of tea polyphenol (-)-epigallocatechin-3-gallate in solution and solid states

Food Research International

Volumn 53, Issue 2, 2013, Pages 909-921

  Li, Na ^a   Taylor, Lynne S ^b   Ferruzzi, Mario G ^a   Mauer, Lisa J ^a  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Color; EGCG; Epimerization; GCG; Oxidation; Solid state; Stability; Theasinensin

Indexed keywords

DEGRADATION MECHANISM; DEGRADATION PRODUCTS; DIODE ARRAY DETECTION; EGCG; EPIGALLOCATECHIN-3-GALLATE; EPIMERIZATION; GCG; THEASINENSIN;

BIOACTIVITY; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; DIMERS; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MATHEMATICAL MODELS; MONOMERS; ORGANIC COMPOUNDS; OXIDATION; PHENOLS;

COLOR;

EID: 84882875769     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.019     Document Type: Article

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