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Oligomerization mechanism of tea catechins during tea roasting

Hitomi Morikawa1, Keita Okuda1, Yuji Kunihira1

  • 1Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.

Food Chemistry
|February 25, 2019
PubMed

Keywords:
CatechinDihydroxyacetoneMethylglyoxalPhloroglucinolPolyphenolRoasted teaSugar

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