Tea's Characteristic Components Eliminate Acrylamide in the Maillard Model System
Tea's Characteristic Components Eliminate Acrylamide in the Maillard Model System
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Author / Creator
Ye, Zhihao , Xu, Haojie , Xie, Yingying , Peng, Ziqi , Li, Hongfang , Hou, Ruyan , Cai, Huimei , Song, Wei , Peng, Chuanyi and Li, Daxiang
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
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Scope and Contents
Contents
This study investigated the effects of various characteristic components of tea-theaflavins, catechins, thearubigins, theasinensins, theanine, catechin (C), catechin gallate (CG), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin (GC), and gallocatechin gallate (GCG)-on acrylamide fo...
Alternative Titles
Full title
Tea's Characteristic Components Eliminate Acrylamide in the Maillard Model System
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_ea96fc78097745019f63d022c546bdf1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_ea96fc78097745019f63d022c546bdf1
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods13172836
