Black-Tea Polyphenols Decrease Micellar Solubility of...

Journal of Agricultural and Food Chemistry 2010 / 08 Vol. 58; Iss. 15

Black-Tea Polyphenols Decrease Micellar Solubility of Cholesterol in Vitro and Intestinal Absorption of Cholesterol in Rats

Ikeda, Ikuo, Yamahira, Takashi, Kato, Masaki, Ishikawa, Ayako
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Volume:
58
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf1015285
Date:
August, 2010
File:
PDF, 1.21 MB
english, 2010
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