Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
HOU Dan, SHAO Sheng-rong, CHEN Xiao-qiang, HUANG Huang, LI Qian. A review of catechins stabilization and its application[J]. Science and Technology of Food Industry, 2017, (22): 325-330. DOI: 10.13386/j.issn1002-0306.2017.22.063
Citation: HOU Dan, SHAO Sheng-rong, CHEN Xiao-qiang, HUANG Huang, LI Qian. A review of catechins stabilization and its application[J]. Science and Technology of Food Industry, 2017, (22): 325-330. DOI: 10.13386/j.issn1002-0306.2017.22.063
shu

A review of catechins stabilization and its application

    Graphical Abstract
    • Abstract
  • Catechins are the main quality and functional chemical composition of tea, with a variety of physiological functions.However, the instability of catechins limits their applications.In this paper, the factors affecting the stability of catechins and the technology of catechins stabilization and application were reviewed to provide references for the related research and comprehensive application of catechins.
    • FullText(HTML)
  • loading
    • References (68)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return