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Presence of free gallic acid and gallate moieties reduces auto-oxidative browning of epicatechin (EC) and epicatechin gallate (ECg)

Junfeng Tan; Jean-Paul Vincken; Annemiek van Zadelhoff; Roelant Hilgers; Zhi Lin; Wouter J.C. de Bruijn
Food Chemistry · Vol. 425 · pp. 136446 · 2023

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2023-11-01
Publication Year2023
Volume425
Pages136446
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.136446
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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