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Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage

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dc.contributor.authorXu, Yong-Quan
dc.contributor.authorGao, Ying
dc.contributor.authorGranato, Daniel
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2022-01-12T08:29:59Z
dc.date.accessioned2025-05-28T07:49:50Z
dc.date.available2022-01-12T08:29:59Z
dc.date.issued2021
dc.description.vuosik2021
dc.format.bitstreamfalse
dc.format.bitstreamfalse
dc.format.pagerange11 p.
dc.identifier.olddbid493926
dc.identifier.oldhandle10024/551376
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/13327
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline116
dc.okm.discipline415
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherApplied Science Publishers
dc.relation.articlenumber128060
dc.relation.doi10.1016/j.foodchem.2020.128060
dc.relation.ispartofseriesFood chemistry
dc.relation.issn0308-8146
dc.relation.issn1873-7072
dc.relation.volume339
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/551376
dc.subjectFlavanols
dc.subjectReactive oxygen species
dc.subjectBitterness
dc.subjectResponse surface methodology
dc.subjectFunctional beverage
dc.subjectPhenolic compounds
dc.subject.ysoFlavanols
dc.subject.ysoReactive oxygen species
dc.subject.ysoBitterness
dc.subject.ysoResponse surface methodology
dc.subject.ysoFunctional beverage
dc.subject.ysoPhenolic compounds
dc.tehOHFO-Kierto-3
dc.titleEffects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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