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Original Articles

Isolation of Green Tea Catechins and Their Utilization in the Food Industry

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Pages 227-247 | Published online: 23 May 2011

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Siwei Miao, Yang Wei, Jiwang Chen & Xinlin Wei. (2022) Extraction methods, physiological activities and high value applications of tea residue and its active components: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Yu Wang, Fengju Ouyang, Chunying Teng & Juanjuan Qu. (2021) Optimization for the extraction of polyphenols from Inonotus obliquus and its antioxidation activity. Preparative Biochemistry & Biotechnology 51:9, pages 852-859.
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Heba-Alla H. Abd-ElSalam, Medhat A. Al-Ghobashy, Hala E. Zaazaa & Mohamed A. Ibrahim. (2016) On-column decaffeination and HPLC analysis of epigallocatechin gallate in green tea nutraceuticals. Separation Science and Technology 51:4, pages 664-672.
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Roodabeh Bahramsoltani, Hamid Reza Sodagari, Mohammad Hosein Farzaei, Amir Hossein Abdolghaffari, Maziar Gooshe & Nima Rezaei. (2016) The preventive and therapeutic potential of natural polyphenols on influenza. Expert Review of Anti-infective Therapy 14:1, pages 57-80.
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Quan V. Vuong & Paul D. Roach. (2014) Caffeine in Green Tea: Its Removal and Isolation. Separation & Purification Reviews 43:2, pages 155-174.
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QuanV. Vuong. (2014) Epidemiological Evidence Linking Tea Consumption to Human Health: A Review. Critical Reviews in Food Science and Nutrition 54:4, pages 523-536.
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