1Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate (EGCG) in aqueous system

作者： Xu, Yong-Quan; Xu, Yong-Quan; Yu, Peigen; Zhou, Weibiao; Zhou, Weibiao; SCI

机构： Chinese Acad Agr Sci, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Zhejiang, Peoples R China; Natl Univ Singapore, Dept Chem, Food Sci & Technol Programme, 3 Sci Dr 3, Singapore 117543, Singapore; Natl Univ Singapore Suzhou, Res Inst, 377 Linquan St,Suzhou Ind Pk, Suzhou 215123, Jiangsu, Peoples R China;

来源：JOURNAL OF FOOD ENGINEERING

关键词： EGCG; Thermal degradation; Epimerization; Kinetic modelling; Antioxidant capacity

年份：2019