Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process.
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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… read more here.
Keywords: extracted green; gallate egcg; epigallocatechin gallate; formation ... See more keywords