The in vitro recovery fraction of catechin after 90 days of ripening was 0.607, 0.628 and 0.752 for the cheeses fortified with catechin at 125, 250 and 500 mg kg1, respectively.
The in vitro recovery fraction of catechin after 90 days of ripening was0.607, 0.628 and 0.752 for the cheeses fortified with catechin at 125, 250 and 500 mg kg1, respectively.