FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (2): 88-92.
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ZHANG Yi, FANG Shi-Hong
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Abstract: In this paper,we summarized the characteristics of three methods used in the solubility modification to change water-soluble tea polyphenols into lipid -soluble tea polyphenols and their applications to food.
Key words: Tea polyphenols Catechins Antioxidant Lipid-soluble Emulsification Molecule modification
ZHANG Yi, FANG Shi-Hong. Study on Solubility Modification of Tea Polyphenols[J]. FOOD SCIENCE, 2001, 22(2): 88-92.
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