SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 5, Issue 10, 2014, Pages 2621-2631

Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment

(5) Lamothe, Sophie a Azimy, Naheed a Bazinet, Laurent b Couillard, Charles b Britten, Michel a,b

a FOOD RESEARCH AND DEVELOPMENT CENTRE (Canada)

b UNIVERSITÉ LAVAL (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; DAIRIES; DAIRY PRODUCTS; FATTY ACIDS; HYDROLYSIS; PROTEINS; PROTEOLYSIS;

ANTI-OXIDANT ACTIVITIES; GREEN TEA EXTRACTS; GREEN TEA POLYPHENOLS; HEALTH EFFECTS; INTESTINAL DIGESTION; RADICAL SCAVENGING ACTIVITY; SIMULATED DIGESTION; TEA EXTRACTS;

TEA;

ANTIOXIDANT; PLANT EXTRACT; POLYPHENOL; TEA; YOGHURT;

ANIMAL; CHEESE; CHEMISTRY; DIGESTION; GASTROINTESTINAL TRACT; LIPID METABOLISM; METABOLISM; MILK; PROTEIN DEGRADATION; TEA;

ANIMALS; ANTIOXIDANTS; CHEESE; DIGESTION; GASTROINTESTINAL TRACT; LIPID METABOLISM; MILK; PLANT EXTRACTS; POLYPHENOLS; PROTEOLYSIS; TEA; YOGURT;

EID: 84907821080 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00203b Document Type: Article

Times cited : (140)

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