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ANTIOX5030029
ANTIOX5030029
http://dx.doi.org/10.3390/ANTIOX5030029
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.
P356
Q37291015-C91332CC-9B52-4E94-ADB1-B62BA512A917
P356
ANTIOX5030029
http://dx.doi.org/10.3390/ANTIOX5030029