An Investigation of the interactions between milk proteins and tea polyphenols
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference16 articles.
1. The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentation
2. The phenolic substances of manufactured tea. IV.—Enzymic Oxidations of Individual Substrates
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