Isolation of antioxidant catechins from green tea and its decaffeination

Author:

Dong Jun-Jie,Ye Jian-Hui,Lu Jian-Liang,Zheng Xin-Qiang,Liang Yue-Rong

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference23 articles.

1. Production of green tea EGC- and EGCG-enriched fractions by a two-step extraction procedure;Bazinet;Sep Sci Technol,2007

2. Preparation of (−)-epigallocatechin gallate from commercial green tea by caffeine precipitation and solvent partition;Copeland;Food Chem,1998

3. Bioactive ingredients: antioxidants and polyphenols in tea;Dreosti;Nutr Rev,1996

4. Solute-membrane fouling interactions during the ultrafiltration of black tea liquor;Evans;Food Bioprod Process,2006

5. Good reasons to drink tea: the healthy components are not extracted during decaffeination;Hartmann;Chimia,2000

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