Total phenolic content and antioxidant properties of hard...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 06 Vol. 62; Iss. 1

Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion

Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D., Everett, D.W.
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Volume:
62
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.12.058
Date:
June, 2015
File:
PDF, 952 KB
english, 2015
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