期刊
JOURNAL OF ANALYTICAL CHEMISTRY
卷 63, 期 11, 页码 1107-1111出版社
MAIK NAUKA/INTERPERIODICA/SPRINGER
DOI: 10.1134/S1061934808110154
关键词
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The effect of caseins (milk proteins) on the concentration of free polyphenols responsible for the antioxidant effect in tea was examined. It was shown by micellar electrokinetic chromatography that the addition of milk to tea decreases the concentration of free polyphenols because of their binding with milk caseins.
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