A strategy to reduce the bitterness of green tea extract: Preparation of cyclodextrin inclusion and assessment of its antioxidant activity and stability
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Green tea extract (GTE) is rich in polyphenols that are the main body of functional activity, but the natural bitterness greatly restricts its applications in food areas. In this study, the effect of β-cyclodextrin (β-CD) on the bitterness and properties of ... ...
