Synthesis and characterization of a (+)-catechin and L-(+)-ascorbic acid cocrystal as a new functional ingredient for tea drinks
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DOI: 10.1016/j.heliyon.2019.e02291
Abstract: Tea (Camellia Sinensis) is one of the most popular drink, consumed as infusion or bottled ready to drink beverages. Although tea leaves contain many antioxidants compounds, after processing they can drastically decrease, sometimes up to… read more here.
Keywords: catechin ascorbic; ingredient; ascorbic acid; tea ... See more keywords