Tea polyphenol epigallocatechin gallate inhibits...

Food Chemistry 2017 / 02 Vol. 217

Tea polyphenol epigallocatechin gallate inhibits Escherichia coli by increasing endogenous oxidative stress

Xiong, Li-Gui, Chen, Yi-Jun, Tong, Jie-Wen, Huang, Jian-An, Li, Juan, Gong, Yu-Shun, Liu, Zhong-Hua
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Volume:
217
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.08.098
Date:
February, 2017
File:
PDF, 1.47 MB
english, 2017
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