Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System

This study investigated the effects of various characteristic components of tea—theaflavins, catechins, thearubigins, theasinensins, theanine, catechin (C), catechin gallate (CG), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin (GC)...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Zhihao Ye, Haojie Xu, Yingying Xie, Ziqi Peng, Hongfang Li, Ruyan Hou, Huimei Cai, Wei Song, Chuanyi Peng, Daxiang Li
Format:	Article
Language:	English
Published:	MDPI AG 2024-09-01
Subjects:	acrylamide tea’s characteristic components Maillard model elimination effect possible mechanism
Online Access:	https://www.mdpi.com/2304-8158/13/17/2836