Work

Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase

Year: 2006

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2006.03.020

Authors: Qiang He, Yuanping Lv, Kai Yao

Institution: Sichuan University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

OpenAlex ID: W1988696784

FWCI: 8.544

Cites: 16

Cited by: 372

Related to: 10