Scheduled maintenance upgrade on Thursday 18 February 2016 from 10am to 12noon (GMT)
During this time you may experience an intermittent reduction in performance, with the possibility of our publishing platform services being offline temporarily. If you have any questions please use the feedback button on this page. We apologise for any inconvenience this might cause and thank you for your patience.
Quercetin increased bioavailability and decreased methylation of green tea polyphenols in vitro and in vivo
Center for Human Nutrition, David Geffen School of Medicine, University of California Los Angeles, 900 Veteran Avenue, Warren Hall 14-166, Los Angeles, USA
Food Funct., 2012,3, 635-642
Received 16 Nov 2011, Accepted 29 Feb 2012
First published online 22 Mar 2012
| | | | | | More