Publication | Open Access

Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion

Food ChemistryFood PreservativesFood Bioactive CompoundIn Vitro FermentationMedicineVitro DigestionPhytochemicalNon-extractable PolyphenolsPhytochemistryPharmacologyGreen TeaPolyphenolicsOxidative StressHealth Sciences