Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese
Version of Record online: 12 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 12, pages 2448–2455, December 2013
How to Cite
Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D. and Everett, D. W. (2013), Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese. International Journal of Food Science & Technology, 48: 2448–2455. doi: 10.1111/ijfs.12234
- Issue online: 24 OCT 2013
- Version of Record online: 12 JUL 2013
- Manuscript Accepted: 8 JUN 2013
- Manuscript Received: 4 MAR 2013
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