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- Publisher Website: 10.1016/j.jff.2015.10.033
- Scopus: eid_2-s2.0-84953432031
- WOS: WOS:000375634900017
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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
Title | 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 |
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Authors | |
Keywords | Antioxidant capacity Caco-2 cell LAB fermentation LC-MS/MS Tea flavonoids |
Issue Date | 2016 |
Publisher | Elsevier 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? |
Persistent Identifier | http://hdl.handle.net/10722/238783 |
ISSN | 2023 Impact Factor: 3.8 2023 SCImago Journal Rankings: 0.900 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | ZHAO, D | - |
dc.contributor.author | Shah, N | - |
dc.date.accessioned | 2017-02-20T01:26:00Z | - |
dc.date.available | 2017-02-20T01:26:00Z | - |
dc.date.issued | 2016 | - |
dc.identifier.citation | Journal of Functional Foods, 2016, v. 20, p. 182-194 | - |
dc.identifier.issn | 1756-4646 | - |
dc.identifier.uri | http://hdl.handle.net/10722/238783 | - |
dc.language | eng | - |
dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/wps/find/journaldescription.cws_home/717426/description#description | - |
dc.relation.ispartof | Journal of Functional Foods | - |
dc.rights | Posting 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.subject | Antioxidant capacity | - |
dc.subject | Caco-2 cell | - |
dc.subject | LAB fermentation | - |
dc.subject | LC-MS/MS | - |
dc.subject | Tea flavonoids | - |
dc.title | 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 | - |
dc.type | Article | - |
dc.identifier.email | Shah, N: npshah@hku.hk | - |
dc.identifier.authority | Shah, N=rp01571 | - |
dc.identifier.doi | 10.1016/j.jff.2015.10.033 | - |
dc.identifier.scopus | eid_2-s2.0-84953432031 | - |
dc.identifier.hkuros | 271419 | - |
dc.identifier.volume | 20 | - |
dc.identifier.spage | 182 | - |
dc.identifier.epage | 194 | - |
dc.identifier.isi | WOS:000375634900017 | - |
dc.publisher.place | Netherlands | - |
dc.identifier.issnl | 1756-4646 | - |