File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion

TitleLactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion
Authors
ZHAO, DShah, N
KeywordsAntioxidant capacity
Caco-2 cell
LAB fermentation
LC-MS/MS
Tea flavonoids
Issue Date2016
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/wps/find/journaldescription.cws_home/717426/description#description
Citation
Journal of Functional Foods, 2016, v. 20, p. 182-194 How to Cite?
DOI: http://dx.doi.org/10.1016/j.jff.2015.10.033
Persistent Identifierhttp://hdl.handle.net/10722/238783
ISSN
1756-4646
2021 Impact Factor: 5.223
2020 SCImago Journal Rankings: 0.994
ISI Accession Number ID
WOS:000375634900017

 

DC FieldValueLanguage
dc.contributor.authorZHAO, D-
dc.contributor.authorShah, N-
dc.date.accessioned2017-02-20T01:26:00Z-
dc.date.available2017-02-20T01:26:00Z-
dc.date.issued2016-
dc.identifier.citationJournal of Functional Foods, 2016, v. 20, p. 182-194-
dc.identifier.issn1756-4646-
dc.identifier.urihttp://hdl.handle.net/10722/238783-
dc.languageeng-
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/wps/find/journaldescription.cws_home/717426/description#description-
dc.relation.ispartofJournal of Functional Foods-
dc.rightsPosting accepted manuscript (postprint): © <year>. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.subjectAntioxidant capacity-
dc.subjectCaco-2 cell-
dc.subjectLAB fermentation-
dc.subjectLC-MS/MS-
dc.subjectTea flavonoids-
dc.titleLactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion-
dc.typeArticle-
dc.identifier.emailShah, N: npshah@hku.hk-
dc.identifier.authorityShah, N=rp01571-
dc.identifier.doi10.1016/j.jff.2015.10.033-
dc.identifier.scopuseid_2-s2.0-84953432031-
dc.identifier.hkuros271419-
dc.identifier.volume20-
dc.identifier.spage182-
dc.identifier.epage194-
dc.identifier.isiWOS:000375634900017-
dc.publisher.placeNetherlands-
dc.identifier.issnl1756-4646-

Export via OAI-PMH Interface in XML Formats

OR

Export to Other Non-XML Formats