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.
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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.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 27 August 2016
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Effects of (+)-Catechin on the ...... Simulated In Vitro Digestion.
@en
Effects of (+)-Catechin on the ...... Simulated In Vitro Digestion.
@nl
type
label
Effects of (+)-Catechin on the ...... Simulated In Vitro Digestion.
@en
Effects of (+)-Catechin on the ...... Simulated In Vitro Digestion.
@nl
prefLabel
Effects of (+)-Catechin on the ...... Simulated In Vitro Digestion.
@en
Effects of (+)-Catechin on the ...... Simulated In Vitro Digestion.
@nl
P2860
P356
P1476
Effects of (+)-Catechin on the ...... r Simulated In Vitro Digestion
@en
P2093
E John Birch
P2860
P356
10.3390/ANTIOX5030029
P577
2016-08-27T00:00:00Z