Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea-Reference-Cited by-同舟云学术

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

Published:2010-01 Issue:1 Volume:43 Page:95-102
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Peters Catrina M.,Green Rodney J.,Janle Elsa M.,Ferruzzi Mario G.

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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5. Effects of dosing condition on the oral bioavailability of green tea catechins after single-dose administration of polyphenon E in healthy individuals;Chow;Clinical Cancer Research,2005

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