Quercetin increased bioavailability and decreased methylation of green tea polyphenols in vitro and in vivo

Title
Quercetin increased bioavailability and decreased methylation of green tea polyphenols in vitro and in vivo
Authors
Keywords
-
Journal
Food & Function
Volume 3, Issue 6, Pages 635
Publisher
Royal Society of Chemistry (RSC)
Online
2012-03-23
DOI
10.1039/c2fo10254d

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