Tea polyphenol epigallocatechin gallate inhibits Escherichia coli by increasing endogenous oxidative stress

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Title
Tea polyphenol epigallocatechin gallate inhibits Escherichia coli by increasing endogenous oxidative stress
Authors
Keywords
Epigallocatechin gallate, Escherichia coli, Reactive oxygen species, Antibacterial, Adaptive response
Journal
FOOD CHEMISTRY
Volume 217, Issue -, Pages 196-204
Publisher
Elsevier BV
Online
2016-09-02
DOI
10.1016/j.foodchem.2016.08.098

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