Effects of galloyl group on the astringency perception of epigallocatechin gallate and epigallocatechin
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The astringency in green tea primarily originates from gallate-type and non-gallate-type catechins. Epigallocatechin gallate (EGCG) is a gallate-type catechin, which has a strong astringency and is the most abundant catechin in tea. Unlike EGCG, epigallocatech... ...
