A study of stability of (-)-Epigallocatechin gallate (EGCG) from green tea in a frozen product
Epigallocatechin gallate (EGCG) from green tea has a potential to reduce the risk of cardiovascular disease and cancer. However, EGCG is unstable at high temperature and at pH ≥ 5. Strawberry sorbet is a high acid food product (pH < 4.6) that is stored frozen. The aim of the study is to examine...
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| Main Authors: | , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80052908298&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42993 |
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| Institution: | Chiang Mai University |
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