Controlling the Antioxidant Activity of Green Tea Extract through Encapsulation in Chitosan-Citrate Nanogel
Applying bioactive ingredients in the formulation of foods instead of artificial preservatives is problematic because bioactive ingredients are unstable and sensitive to environmental conditions. The present study aimed to control the antioxidant activity of green tea extract (GT) through encapsulat...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2020-01-01
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Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2020/7935420 |