Mathematical modeling of the stability of green tea...

Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking

Rong Wang, Weibiao Zhou, Xiaohui Jiang
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Volume:
87
Year:
2008
Language:
english
Pages:
9
DOI:
10.1016/j.jfoodeng.2008.01.002
File:
PDF, 192 KB
english, 2008
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