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Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion
Zhao, Danyue, Shah, Nagendra P.Volume:
20
Language:
english
Journal:
Journal of Functional Foods
DOI:
10.1016/j.jff.2015.10.033
Date:
January, 2016
File:
PDF, 1.38 MB
english, 2016