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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| Published in | Bioscience, biotechnology, and biochemistry Vol. 57; no. 6 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
01.06.1993
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| Subjects | |
| Online Access | Get full text |
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| Author | Saigo, H Hisanobu, Y Matsuda, R Komatsu, Y. (Toyo Inst. of Food Technology, Kawanishi, Hyogo (Japan)) Hara, K Suematsu, S |
|---|---|
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| SubjectTerms | 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 |
| Title | Studies on preservation of constituents in canned drinks, 2: Effects of pH and temperature on reaction kinetics of catechins in green tea infusion |
| Volume | 57 |
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