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Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions
M. Pilar Almajano, M. Eugenia Delgado, Michael H. GordonVolume:
102
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2006.06.067
File:
PDF, 328 KB
english, 2007