Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.
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Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.
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2017 nî lūn-bûn
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name
Green Tea Polyphenols Decrease ...... n Lactose-Hydrolyzed UHT Milk.
@en
Green Tea Polyphenols Decrease ...... n Lactose-Hydrolyzed UHT Milk.
@nl
type
label
Green Tea Polyphenols Decrease ...... n Lactose-Hydrolyzed UHT Milk.
@en
Green Tea Polyphenols Decrease ...... n Lactose-Hydrolyzed UHT Milk.
@nl
prefLabel
Green Tea Polyphenols Decrease ...... n Lactose-Hydrolyzed UHT Milk.
@en
Green Tea Polyphenols Decrease ...... n Lactose-Hydrolyzed UHT Milk.
@nl
P2093
P50
P356
P1476
Green Tea Polyphenols Decrease ...... n Lactose-Hydrolyzed UHT Milk.
@en
P2093
Bente P Danielsen
John Sørensen
Mikael A Petersen
Sandra S Waehrens
Valentin Rauh
P304
10550-10561
P356
10.1021/ACS.JAFC.7B04137
P407
P577
2017-11-09T00:00:00Z