The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (−)-epigallocatechin gallate under enzymatic oxidation
| Autor: | Cui, Yuqing, Han, Zisheng, Lian, Li, Zhang, Liang |
|---|---|
| Zdroj: | In Food Chemistry 15 August 2023 417 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect