Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking

Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking

10.1016/j.jfoodeng.2008.01.002

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Bibliographic Details
Main Authors: Wang, R., Zhou, W., Jiang, X.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Bread
Degradation
EGCG
Epimerization
Modeling
Tea catechin
Online Access:http://scholarbank.nus.edu.sg/handle/10635/94186
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Institution: National University of Singapore

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http://scholarbank.nus.edu.sg/handle/10635/94186

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