Stability and recovery of cyclodextrin encapsulated catechin in various food matrices.
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DOI: 10.1016/j.foodchem.2018.09.117
Abstract: Catechin is astringent in taste, sparingly soluble in water and sensitive to oxygen, light and pH. These properties restrict its application in food products. The present study investigated the stability of inclusion complex (IC) and… read more here.
Keywords: various food; stability recovery; food matrices; catechin various ... See more keywords