Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

Author: Rashidinejad Ali   Birch E. John   Everett David W.  

Publisher: MDPI

E-ISSN: 2076-3921|5|3|29-29

ISSN: 2076-3921

Source: Antioxidants, Vol.5, Iss.3, 2016-08, pp. : 29-29

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