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Linking the chemistry and physics of food with health and nutrition
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Quercetin increased bioavailability and decreased methylation of green tea polyphenols in vitro and in vivo

Corresponding authors
Center for Human Nutrition, David Geffen School of Medicine, University of California Los Angeles, 900 Veteran Avenue, Warren Hall 14-166, Los Angeles, USA
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Food Funct., 2012,3, 635-642

DOI: 10.1039/C2FO10254D
Received 16 Nov 2011, Accepted 29 Feb 2012
First published online 22 Mar 2012
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