TY  - JOUR

T1  - Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

JO  - Food Chemistry

PY  - 2015/08/01

AU  - Goh R

AU  - Gao J

AU  - Ananingsih VK

AU  - Ranawana V

AU  - Henry CJ

AU  - Zhou W

ED  - 

DO  - DOI: 10.1016/j.foodchem.2015.02.054

PB  - Elsevier BV

VL  - 180

SP  - 203

EP  - 210

Y2  - 2024/12/22

ER  -