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Volumn 173, Issue , 2015, Pages 305-312

Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages

Author keywords

Flavan 3 ols; Oxidation; P 2 dimer; Protein polyphenol interaction; Theasinesin; Thermal stability

Indexed keywords

BEVERAGES; BIOCHEMISTRY; DEGRADATION; DIMERS; HEAT TREATMENT; OXIDATION; PROTEINS; STABILITY; THERMODYNAMIC STABILITY;

EID: 84908530310     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.026     Document Type: Article
Times cited : (35)

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