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Stability of Tea Polyphenol (−)-Epigallocatechin-3-gallat... | ResearchHub
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Stability of Tea Polyphenol (−)-Epigallocatechin-3-gallate and Formation of Dimers and Epimers under Common Experimental Conditions
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Authors
Shengmin Sang
4 more
Shengmin Sang
•
Mao‐Jung Lee
2 more
•
Chung Yang
Published
November 1, 2005
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Journal
Journal of Agricultural and Food Chemistry
Topics
Chemistry
Biochemistry
Organic Chemistry
Nuclear Chemistry
Pathology And Forensic Medicine
Show all topics
DOI
10.1021/jf0519055
