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2007•Food Science and BiotechnologyRequires access

Effects of Tea Constituents on Intracellular Level of the Major Tea Catechin,(-)-Epigallocatechin-3-gallate

Jungil Hong, Chung S. Yang

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Key concepts: Catechin, Epigallocatechin gallate, Chemistry, Green tea, Traditional medicine, Food science, Gallate, Polyphenol

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Effects of Tea Constituents on Intracellular Level of the Major Tea Catechin,(-)-Epigallocatechin-3-gallate — Research Paper | ScholarLens