Molecular interaction of tea polyphenols with phospholipid bilayers and micelles: Structure-activity relationships
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DOI: 10.3136/fstr.fstr-d-24-00052
文献链接: https://www.jstage.jst.go.jp/article/fstr/30/6/30_FSTR-D-24-00052/_article
其他信息:
出版社: Japanese Society for Food Science and Technology
作者: Tsutomu Nakayama

