Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review
2019 · Journal of Functional Foods · 209 citations
https://doi.org/10.1016/j.jff.2019.103732
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3
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370
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3
h-index
3
i10-index
Wenzhong Dai is an academic researcher from Anhui Agricultural University. The author has contributed to research in topics: Phytochemicals and Antioxidant Activities & Nanocomposite Films for Food Packaging & Tea Polyphenols and Effects. The author has an h-index of 3, co-authored 3 publications.
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