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Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.09.050
Abstract: This is the first study to investigate the extent of reduction in acrylamide formation during baking with the addition of (-)-epigallocatechin gallate (EGCG) extracted from green tea, and to determine whether EGCG influences the texture…
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Keywords:
extracted green;
gallate egcg;
epigallocatechin gallate;
formation ... See more keywords