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Influence of green tea polyphenols on the colloidal stability and gelation of WPC

โœ Scribed by Mariana von Staszewski; Rosa J. Jagus; Ana M.R. Pilosof

Book ID
113628000
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
433 KB
Volume
25
Category
Article
ISSN
0268-005X

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## Abstract Variation in polyphenot oxidase activity and levels of total polyphenols and catechins with respect to different clones and shoot components, and its effect on quality of black tea (Camellia sinensis (L) 0 Kuntze, were studied. There was a wide variation in polyphenol oxidase activity o