Study on the identification, generation mechanism and coloring effect of 5,7-dihydroxycoumarin formed from the autoxidation of EGCG.
- DOI
- 10.1016/j.foodchem.2026.150286
- Published
- 2026 Sep 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150286,
title = {Study on the identification, generation mechanism and coloring effect of 5,7-dihydroxycoumarin formed from the autoxidation of EGCG.},
author = {Zhao ZX and Dai ZS and Wang JQ and Yin JF and Zhang L and Xu YQ and Fu YQ},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150286},
url = {https://doi.org/10.1016/j.foodchem.2026.150286}
}RIS
TY - JOUR TI - Study on the identification, generation mechanism and coloring effect of 5,7-dihydroxycoumarin formed from the autoxidation of EGCG. AU - Zhao ZX AU - Dai ZS AU - Wang JQ AU - Yin JF AU - Zhang L AU - Xu YQ AU - Fu YQ PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150286 UR - https://doi.org/10.1016/j.foodchem.2026.150286 ER -
APA
ZX, Z., ZS, D., JQ, W., JF, Y., L, Z., YQ, X., & YQ, F. (2026). Study on the identification, generation mechanism and coloring effect of 5,7-dihydroxycoumarin formed from the autoxidation of EGCG.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150286
Source records
- pubmed · retrieved 2026-09-26T19:00:19.553Z