PubAg

Main content area

MLA

Donlao, Natthawuddhi, and Yukiharu Ogawa. "Impacts of Processing Conditions On Digestive Recovery of Polyphenolic Compounds and Stability of the Antioxidant Activity of Green Tea Infusion During In Vitro Gastrointestinal Digestion." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 89, pp. 648-656. doi: 10.1016/j.lwt.2017.11.051

APA

Donlao, N., & Ogawa, Y. (2018). Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 89, 648-656. doi: 10.1016/j.lwt.2017.11.051

Chicago

Donlao, Natthawuddhi, and Yukiharu Ogawa. "Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion" Lebensmittel-Wissenschaft + [i.e. und] Technologie 89, 1 (2018): 648-656. doi: 10.1016/j.lwt.2017.11.051