TiO2 nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols

Published 2021 View Full Article

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Title
TiO2 nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols
Authors
Keywords
Food additive, Titanium dioxide, Nanoparticles, Tea polyphenols, Bioavailability, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 131045
Publisher
Elsevier BV
Online
2021-09-15
DOI
10.1016/j.foodchem.2021.131045

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