Controlling the Antioxidant Activity of Green Tea Extract through Encapsulation in Chitosan-Citrate Nanogel

<div>IC<sub>50</sub> of GT, CS-NP-GT (CS : GT = 1 : 0.5), and ascorbic acid.</div>

Journal of Food Quality

Figure 7: Controlling the Antioxidant Activity of Green Tea Extract through Encapsulation in Chitosan-Citrate Nanogel 