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Article: Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage

TitleAntiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage
Authors
Issue Date2014
Citation
Food Chemistry, 2014, v. 158, p. 262-269 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/204838

 

DC FieldValueLanguage
dc.contributor.authorZHAO, Den_US
dc.contributor.authorShah, Nen_US
dc.date.accessioned2014-09-20T00:43:27Z-
dc.date.available2014-09-20T00:43:27Z-
dc.date.issued2014en_US
dc.identifier.citationFood Chemistry, 2014, v. 158, p. 262-269en_US
dc.identifier.urihttp://hdl.handle.net/10722/204838-
dc.languageengen_US
dc.relation.ispartofFood Chemistryen_US
dc.titleAntiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverageen_US
dc.typeArticleen_US
dc.identifier.emailShah, N: npshah@hku.hken_US
dc.identifier.authorityShah, N=rp01571en_US
dc.identifier.hkuros239972en_US
dc.identifier.volume158en_US
dc.identifier.spage262en_US
dc.identifier.epage269en_US

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