Controlling the Antioxidant Activity of Green Tea Extract through Encapsulation in Chitosan-Citrate Nanogel

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...

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Bibliographic Details
Main Authors:	F. Piran, Z. Khoshkhoo, S. E. Hosseini, M. H. Azizi
Format:	Article
Language:	English
Published:	Hindawi-Wiley 2020-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2020/7935420

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