A stability study of green tea catechins during the biscuit making process

10.1016/j.foodchem.2010.11.044

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Bibliographic Details
Main Authors:	Sharma, A., Zhou, W.
Other Authors:	CHEMISTRY
Format:	Article
Published:	2014
Subjects:	Biscuit Dough ECG EGCG HPLC Stability Tea catechins Tea polyphenols
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/75491
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Institution:	National University of Singapore

id	sg-nus-scholar.10635-75491
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spelling	sg-nus-scholar.10635-754912024-11-09T11:01:38Z A stability study of green tea catechins during the biscuit making process Sharma, A. Zhou, W. CHEMISTRY Biscuit Dough ECG EGCG HPLC Stability Tea catechins Tea polyphenols 10.1016/j.foodchem.2010.11.044 Food Chemistry 126 2 568-573 FOCHD 2014-06-23T05:31:01Z 2014-06-23T05:31:01Z 2011-05-15 Article Sharma, A., Zhou, W. (2011-05-15). A stability study of green tea catechins during the biscuit making process. Food Chemistry 126 (2) : 568-573. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2010.11.044 03088146 http://scholarbank.nus.edu.sg/handle/10635/75491 000286855200025 Scopus
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Biscuit Dough ECG EGCG HPLC Stability Tea catechins Tea polyphenols
spellingShingle	Biscuit Dough ECG EGCG HPLC Stability Tea catechins Tea polyphenols Sharma, A. Zhou, W. A stability study of green tea catechins during the biscuit making process
description	10.1016/j.foodchem.2010.11.044
author2	CHEMISTRY
author_facet	CHEMISTRY Sharma, A. Zhou, W.
format	Article
author	Sharma, A. Zhou, W.
author_sort	Sharma, A.
title	A stability study of green tea catechins during the biscuit making process
title_short	A stability study of green tea catechins during the biscuit making process
title_full	A stability study of green tea catechins during the biscuit making process
title_fullStr	A stability study of green tea catechins during the biscuit making process
title_full_unstemmed	A stability study of green tea catechins during the biscuit making process
title_sort	stability study of green tea catechins during the biscuit making process
publishDate	2014
url	http://scholarbank.nus.edu.sg/handle/10635/75491
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A stability study of green tea catechins during the biscuit making process

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