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

Published 2008 View Full Article

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Title
Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 87, Issue 4, Pages 505-513
Publisher
Elsevier BV
Online
2008-01-11
DOI
10.1016/j.jfoodeng.2008.01.002

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