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Business and Service Technologies

Volume 3, Issue №1, 2018
INNOVATIONS IN FOOD PRODUCTION

NANOSTRUCTURED GREEN TEA EXTRACTS AND THEIR PROPERTIES

Green tea is a source of valuable compounds for the human body: phenols, flavonoids (catechins), amino acids, vitamins (B, C, E), xanthine bases (caffeine, theophylline), pigments (chlorophyll, carotenoids), volatile compounds, ...