Green Tea, Black Tea, and Oolong Tea Polyphenols Reduce Visceral Fat and Inflammation in Mice Fed High-Fat, High-Sucrose Obesogenic Diets
出版年份 2014 全文链接
标题
Green Tea, Black Tea, and Oolong Tea Polyphenols Reduce Visceral Fat and Inflammation in Mice Fed High-Fat, High-Sucrose Obesogenic Diets
作者
关键词
-
出版物
JOURNAL OF NUTRITION
Volume 144, Issue 9, Pages 1385-1393
出版商
Oxford University Press (OUP)
发表日期
2014-07-17
DOI
10.3945/jn.114.191007
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