Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion

被引：0
|
作者：
Chen, Xiaoqiang [1 ,2 ]
Du, Yu [1 ]
Wu, Long [1 ]
Xie, Jianchun [2 ]
Chen, Xueling [3 ]
Hu, Binbin [4 ]
Wu, Zhengqi [1 ]
Yao, Qifeng [1 ]
Li, Qian [1 ]
机构：
[1] College of Bioengineering and Food, Hubei University of Technology, Wuhan,430068, China
[2] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing,100048, China
[3] Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan,430064, China
[4] Hubei Province Tea Deep Processing Engineering Technology Research Center, Yichang,443000, China
来源：
Journal of Agricultural and Food Chemistry | 2019年 / 67卷 / 13期
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页码：3744 / 3751
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