Antioxidant and pro-oxidant activity of (−)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration
- 期刊名称Food Chemistry
- 作者Zhou, Lisa; Elias, Ryan J.
- 卷第138卷
- 印刷ISSN0308-8146
- 文件大小845.13KB
- 发表时间2013-06
- DOI10.1016/j.foodchem.2012.09.132
- 页码1503-1509
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