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Polyphenol–polysaccharide interaction attracted much attention due to its crucial impact on the functional and sensory quality of foods. Monomers of tea polyphenols (TP) were selectively adsorbed by oat β-glucan and (−)-epigallocatechin gallate (EGCG) was the mostly adsorbed one in terms of adsorption capacity (q e ) and efficiency (E e ) determined by equilibrium dialysis. Contrast...
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