Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins
Authors:
- Jesus F. Ayala ZavalaJesus F. Ayala Zavala
- Ariadna T. Bernal MercadoAriadna T. Bernal Mercado
- Manuel R. Cruz ValenzuelaMVManuel R. Cruz Valenzuela
- Gustavo A. González‐AguilarGustavo A. González‐Aguilar
- Jaime Lizardi‐MendozaJLJaime Lizardi‐Mendoza
- Francisco Brown‐BojorquezFBFrancisco Brown‐Bojorquez
- Brenda A. Silva‐EspinozaBSBrenda A. Silva‐Espinoza
- 9 July 2021
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 45 (9) , e15729
Abstract
No abstract availableKeywords
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