Theaflavins from Black Tea, Especially Theaflavin-3-gallate, Reduce the Incorporation of Cholesterol into Mixed Micelles

Published 2008 View Full Article

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Title
Theaflavins from Black Tea, Especially Theaflavin-3-gallate, Reduce the Incorporation of Cholesterol into Mixed Micelles
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 24, Pages 12031-12036
Publisher
American Chemical Society (ACS)
Online
2008-12-03
DOI
10.1021/jf8022035

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