Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria

  1. López de Lacey, A.M.
  2. Pérez-Santín, E.
  3. López-Caballero, M.E.
  4. Montero, P.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2014

Volumen: 58

Número: 2

Pages: 633-638

Type: Article

DOI: 10.1016/J.LWT.2014.03.040 GOOGLE SCHOLAR
La source de données: Scopus