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Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea
Catrina M. Peters, Rodney J. Green, Elsa M. Janle, Mario G. FerruzziVolume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.foodres.2009.08.016
File:
PDF, 528 KB
english, 2010