Enzymatic modification by tannase increases the antioxidant activity of green tea
Authors:
- Min-Jer LuMLMin-Jer Lu
- Chinshuh ChenCCChinshuh Chen
- 1 January 2008
- journal article
- Published by Elsevier in Food Research International
- Vol. 41 (2) , 130-137
Abstract
No abstract availableKeywords
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