Effect of (−)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process

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Title
Effect of (−)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 242, Issue -, Pages 162-168
Publisher
Elsevier BV
Online
2017-09-12
DOI
10.1016/j.foodchem.2017.09.050

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