在食品体系中，根据人类的消费意向来使用溶剂是不必要的。
In food systems, it is unnecessary to use solvents in regards for intention of human consumption.
结论：EGCG在食品体系中应用能够发挥其较强的抗氧化能力。
Conclusion: EGCG can play its strong antioxidant capacity in the food system.
蛋白质的功能性质是指食品体系在加工、贮藏、制备和消费期间影响蛋白质在食品体系中性能的那些物理和化学性质。
Functionality of food protein refers to that food protein is affected by physical and chemical properties during the processing, storage, preparation and consumption.
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