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TitleEpigallocatechin-3-gallate in functional food development: From concept to reality
Author (Name in English or Pinyin)
Lai, W.-F.1,2; Baig, M.M.F.A.3; Wong, W.-T.2; Zhu, B.T.1
Date Issued2020-04-18
Source PublicationTRENDS IN FOOD SCIENCE & TECHNOLOGY
ISSN0924-2244
DOI10.1016/j.tifs.2020.04.001
Firstlevel Discipline药学
Education discipline科技类
Published range国外学术期刊
References
[1] Ahmed, S., Stepp, J.R., Green tea: The plants, processing, manufacturing and production. Preedy, V.R., (eds.) Tea in health and disease prevention, 2013, Academic Press, New York, 19–31.
Citation statistics
Cited Times:12[WOS]   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
Identifierhttps://irepository.cuhk.edu.cn/handle/3EPUXD0A/1293
CollectionSchool of Medicine
Corresponding AuthorLai, W.-F.; Zhu, B.T.
Affiliation
1.School of Life and Health Sciences, The Chinese University of Hong Kong (Shenzhen), Shenzhen, 518172, China
2.Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong Special Administrative Region, China
3.State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210093, China
First Author AffilicationSchool of Medicine
Corresponding Author AffilicationSchool of Medicine
Recommended Citation
GB/T 7714
Lai, W.-F.,Baig, M.M.F.A.,Wong, W.-T.et al. Epigallocatechin-3-gallate in functional food development: From concept to reality[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY,2020.
APA Lai, W.-F., Baig, M.M.F.A., Wong, W.-T., & Zhu, B.T. (2020). Epigallocatechin-3-gallate in functional food development: From concept to reality. TRENDS IN FOOD SCIENCE & TECHNOLOGY.
MLA Lai, W.-F.,et al."Epigallocatechin-3-gallate in functional food development: From concept to reality".TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020).
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