Molecular interaction of black tea components with phospholipid vesicles

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2023-01-01 DOI:10.3136/fstr.fstr-d-22-00202

T. Nakayama, Hideharu Huriya, Asuka Kamo, Kenzi Kosako, Takeyuki Kozima, M. Sugawara, Tatsuo Suzuki, Mie Nishizima, Ai Yamashita, Megumi Yano, Shouhei Makino, K. Kera, Masumi Iijima

引用次数: 0

查看原文本刊更多论文

红茶成分与磷脂囊泡的分子相互作用

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.