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- Sharma, Amber, et al. Show all 3 Authors
- Food research international 2013 v.50 no.2 pp. 469-479
- capillary electrophoresis; catechin; equations; food processing; green tea; ingredients; liquid chromatography; metal ions; models; oxidation; oxygen; pH; polymerization; reaction kinetics; relative humidity; storage conditions; temperature
- ... Green tea catechins can undergo degradation, oxidation, epimerization and polymerization during food processing. Many factors could contribute to the chemical changes of green tea catechins, such as temperature, pH of the system, oxygen availability, the presence of metal ions as well as the ingredients added. Several detection methods have been developed for tea catechin analysis, which are large ...