Studies on preservation of constituents in canned drinks, 2: Effects of pH and temperature on reaction kinetics of catechins in green tea infusion

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Bibliographic Details
Published in	Bioscience, biotechnology, and biochemistry Vol. 57; no. 6
Main Authors	Komatsu, Y. (Toyo Inst. of Food Technology, Kawanishi, Hyogo (Japan)), Suematsu, S, Hisanobu, Y, Saigo, H, Matsuda, R, Hara, K
Format	Journal Article
Language	English
Published	01.06.1993
Subjects	CANNED PRODUCTS DEGRADACION DEGRADATION EXTRACTOS VEGETALES EXTRAIT D'ORIGINE VEGETALE PLANT EXTRACTS POLIALCOHOLES POLYOL POLYOLS PRODUCTOS ENLATADOS PRODUIT EN CONSERVE PROPIEDADES TERMICAS PROPRIETE THERMIQUE RESISTANCE A LA TEMPERATURE RESISTENCIA A LA TEMPERATURA TEA TEMPERATURA TEMPERATURE TEMPERATURE RESISTANCE THE THERMAL PROPERTIES
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