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KMID : 1007520070160010167
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Food Science and Biotechnology
2007 Volume.16 No. 1 p.167 ~ p.170
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Effects of Tea Constituents on Intracellular Level of the Major Tea Catechin, (-)-Epigallocatechin-3-gallate
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Hong Jung-il
Yang Chung-S.
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Abstract
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KEYWORD
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green tea, epigallocatechin-3-gallate, theaflavin, theasinensin A, cellular uptake
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