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Effects of thermally modified green tea catechins on the oxidative and hydrolytic stability of butter

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Figure

Table 1. The percentage of catechins (modified (HMC1, HMC2) and non-modified (NMC) catechin preparations
Figure 1. The influence of the concentration of catechin prepa-rations (NMC, HMC1, HMC2) added to 100 g of butter on the amount of dimalonic aldehyde released during a one-hour in-cubation at 100 oC

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