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

标题
Tea polyphenol epigallocatechin gallate inhibits Escherichia coli by increasing endogenous oxidative stress
作者
关键词
Epigallocatechin gallate, Escherichia coli, Reactive oxygen species, Antibacterial, Adaptive response
出版物
FOOD CHEMISTRY
Volume 217, Issue -, Pages 196-204
出版商
Elsevier BV
发表日期
2016-09-02
DOI
10.1016/j.foodchem.2016.08.098

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