A review of catechins stabilization and its application

HOU Dan; SHAO Sheng-rong; CHEN Xiao-qiang; HUANG Huang; LI Qian

doi:10.13386/j.issn1002-0306.2017.22.063

HOU Dan, SHAO Sheng-rong, CHEN Xiao-qiang, HUANG Huang, LI Qian. A review of catechins stabilization and its application[J]. Science and Technology of Food Industry, 2017, (22): 325-330. DOI: 10.13386/j.issn1002-0306.2017.22.063

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A review of catechins stabilization and its application

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Catechins are the main quality and functional chemical composition of tea, with a variety of physiological functions.However, the instability of catechins limits their applications.In this paper, the factors affecting the stability of catechins and the technology of catechins stabilization and application were reviewed to provide references for the related research and comprehensive application of catechins.

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A review of catechins stabilization and its application

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