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

Z Fu, MJY Yoo, W Zhou, L Zhang, Y Chen, J Lu - Food chemistry, 2018 - Elsevier
This is the first study to investigate the extent of reduction in acrylamide formation during
baking with the addition of (−)-epigallocatechin gallate (EGCG) extracted from green tea …
被引用次数：69 相关文章

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

Z Fu, MJY Yoo, W Zhou, L Zhang, Y Chen, J Lu - Food Chemistry, 2017 - europepmc.org
This is the first study to investigate the extent of reduction in acrylamide formation during
baking with the addition of (-)-epigallocatechin gallate (EGCG) extracted from green tea, and …

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

Z Fu, MJY Yoo, W Zhou, L Zhang, Y Chen… - Food …, 2018 - pubmed.ncbi.nlm.nih.gov
This is the first study to investigate the extent of reduction in acrylamide formation during
baking with the addition of (-)-epigallocatechin gallate (EGCG) extracted from green tea, and …

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

Z Fu, MJY Yoo, W Zhou, L Zhang, Y Chen, J Lu - 2018