VARIOUS ANTIBROWNING AGENTS AND GREEN TEA EXTRACT DURING PROCESSING AND STORAGE
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2003.tb00513.x/fullpdf
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1. Comparative study of the reversed-phase high-performance liquid chromatography of black tea liquors with special reference to the thearubigins
2. Inhibitory effect of kojic acid on some plant and crustacean polyphenol oxidases
3. Stabilizing Effect of Ascorbic Acid on Green Tea Catechins
4. Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines
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