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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sg-nus-scholar.10635-941862024-11-09T11:01:37Z Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking Wang, R. Zhou, W. Jiang, X. CHEMISTRY Bread Degradation EGCG Epimerization Modeling Tea catechin 10.1016/j.jfoodeng.2008.01.002 Journal of Food Engineering 87 4 505-513 JFOED 2014-10-16T08:33:08Z 2014-10-16T08:33:08Z 2008-08 Article Wang, R., Zhou, W., Jiang, X. (2008-08). Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking. Journal of Food Engineering 87 (4) : 505-513. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2008.01.002 02608774 http://scholarbank.nus.edu.sg/handle/10635/94186 000255423700007 Scopus |
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National University of Singapore |
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NUS Library |
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Asia |
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Singapore Singapore |
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NUS Library |
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Bread Degradation EGCG Epimerization Modeling Tea catechin |
| spellingShingle |
Bread Degradation EGCG Epimerization Modeling Tea catechin Wang, R. Zhou, W. Jiang, X. Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking |
| description |
10.1016/j.jfoodeng.2008.01.002 |
| author2 |
CHEMISTRY |
| author_facet |
CHEMISTRY Wang, R. Zhou, W. Jiang, X. |
| format |
Article |
| author |
Wang, R. Zhou, W. Jiang, X. |
| author_sort |
Wang, R. |
| title |
Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking |
| title_short |
Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking |
| title_full |
Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking |
| title_fullStr |
Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking |
| title_full_unstemmed |
Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking |
| title_sort |
mathematical modeling of the stability of green tea catechin epigallocatechin gallate (egcg) during bread baking |
| publishDate |
2014 |
| url |
http://scholarbank.nus.edu.sg/handle/10635/94186 |
| _version_ |
1821201222531547136 |