Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion
Ali Rashidinejad(Riddet Institute), David W. Everett(Riddet Institute), Dongxiao Sun‐Waterhouse(University of Auckland), E. John Birch(University of Otago)
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