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	Green and Black Tea Phenolics: Bioavailability, Transformation by Colonic Microbiota, and Modulation of Colonic Microbiota
	Liu, Zhibin; Bruins, Marieke Elisabeth; Ni, Li; Vincken, Jean-Paul
刊名	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
	2018
卷号	66页码:8469-8477
关键词	microbial metabolism black tea phenolics bioavailability gut microbiota green tea catechins health benefits
ISSN号	0021-8561
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2890466
专题	福州大学
推荐引用方式 GB/T 7714	Liu, Zhibin,Bruins, Marieke Elisabeth,Ni, Li,et al. Green and Black Tea Phenolics: Bioavailability, Transformation by Colonic Microbiota, and Modulation of Colonic Microbiota[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2018,66:8469-8477.
APA	Liu, Zhibin,Bruins, Marieke Elisabeth,Ni, Li,&Vincken, Jean-Paul.(2018).Green and Black Tea Phenolics: Bioavailability, Transformation by Colonic Microbiota, and Modulation of Colonic Microbiota.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,66,8469-8477.
MLA	Liu, Zhibin,et al."Green and Black Tea Phenolics: Bioavailability, Transformation by Colonic Microbiota, and Modulation of Colonic Microbiota".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 66(2018):8469-8477.

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