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
Rashidinejad, A.; Birch, E.J.; Everett, D.W. 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. Antioxidants 2016, 5, 29.
Rashidinejad A, Birch EJ, Everett DW. 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. Antioxidants. 2016; 5(3):29.
Chicago/Turabian StyleRashidinejad, Ali; Birch, E. J.; Everett, David W. 2016. "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" Antioxidants 5, no. 3: 29.