Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea.

Peters, Catrina M; Green, Rodney J; Janle, Elsa M; Ferruzzi, Mario G.

Affiliation

Peters CM; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907.

Food Res Int ; 43(1): 95-102, 2010 Jan 01.

Article in En | MEDLINE | ID: mdl-20161530

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Res Int Year: 2010 Type: Article

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Res Int Year: 2010 Type: Article