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Research Article Open Access Increasing The Bioavailability of Green Tea Polyphenols by Encapsulation

Sevinç Tay, Tay S, Murat Yılmaztekin, Yılmaztekin M

Ist International Symposium on Innovative Approaches in Scientific Studies 2018

Green tea, is a product obtained from less or non-fermented leaves of Camellia sinensis than black or oolong tea. It has been reported that green tea has more health benefits compared to black and oolong teas which are more fermented. The m…

Research Contributions (2019+)Peer reviewed by at least two reviewers

Open AccessCC BY 4.0

Open Discovery Metadata · DOI · OAI-PMH

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