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Journal of agricultural and food chemistry, v.57 no.11, 2009년, pp.4691 - 4697
Ortiz, Julieta (Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907) , Kestur, Umesh S. (Department of Industrial and Physical Pharmacy, Purdue University, 575 Stadium Mall Drive, West Lafayette, Indiana 47907) , Taylor, Lynne S. (Department of Industrial and Physical Pharmacy, Purdue University, 575 Stadium Mall Drive, West Lafayette, Indiana 47907) , Mauer, Lisa J. (Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907)
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This study investigated the effect of phase transformations of amorphous and deliquescent ingredients on catechin stability in green tea powder formulations. Blends of amorphous green tea and crystalline sucrose, citric acid, and/or ascorbic acid were analyzed by X-ray powder diffraction (XRPD), dif...
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