Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea

✍ Scribed by Catrina M. Peters; Rodney J. Green; Elsa M. Janle; Mario G. Ferruzzi

• Book ID: 116488617
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 528 KB
• Volume: 43
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2009.08.016