Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review

Author:

Niu Jingxian1,Shang Mengshan1,Li Xiaojing2,Sang Shangyuan3,Chen Long1,Long Jie1,Jiao Aiquan1,Ji Hangyan1,Jin Zhengyu1ORCID,Qiu Chao1

Affiliation:

1. State Key Laboratory of Food Science and Resources, International Joint Laboratory on Food Safety, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China

2. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China

3. Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China

Funder

Natural Science Foundation of Jiangsu Province

Young Elite Scientists Sponsorship Program by CAST

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

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