Stability of Tea Catechins in the Breadmaking Process
Author:
Affiliation:
1. Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf048655x
Reference24 articles.
1. Tea flavonoids: their functions, utilisation and analysis
2. The Role of Tea in Human Health: An Update
3. Antioxidant Effects of Tea: Evidence from Human Clinical Trials
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