Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk
Research output: Contribution to conference › Conference abstract for conference › Research
Documents
- Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk
Final published version, 116 KB, PDF document
| Original language | English |
|---|---|
| Publication date | 2018 |
| Number of pages | 1 |
| Publication status | Published - 2018 |
| Event | 3rd Young AGErs Symposium - Wageningen University & Research, Wageningen , Netherlands Duration: 12 Jul 2018 → 13 Jul 2018 |
Conference
| Conference | 3rd Young AGErs Symposium |
|---|---|
| Location | Wageningen University & Research |
| Country | Netherlands |
| City | Wageningen |
| Period | 12/07/2018 → 13/07/2018 |
Number of downloads are based on statistics from Google Scholar and www.ku.dk
No data available
ID: 196737925