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Interaction between Tea Polyphenols and Bile Acid Inhibits Micellar Cholesterol Solubility

Kazuki Ogawa1, Sayumi Hirose1, Satoshi Nagaoka1

  • 1Faculty of Applied Biological Sciences, Gifu University , 1-1 Yanagido, Gifu 501-1193, Japan.

Journal of Agricultural and Food Chemistry
|December 15, 2015
PubMed

Keywords:
catechincholesterolmicelleoolongtheanin

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