Sheng-Chang Lin
School of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jianguo North Road, Taichung City, Taiwan, Republic of China
Hui-Fang Chiu
Department of Chinese Medicine, Taichung Hospital, Ministry of Health and Well-being, Taichung, Taiwan, Republic of China
Yun-Chen Hsieh
School of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jianguo North Road, Taichung City, Taiwan, Republic of China
Kamesh Venkatakrishnan
School of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jianguo North Road, Taichung City, Taiwan, Republic of China
Oksana Golovinskaia
Department of Food Biotechnology, ITMO University, 9, Lomonosova street, 191002, Saint Peterburg, Russia
Chin-Kun Wang
School of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jianguo North Road, Taichung City, Taiwan, Republic of China
LiveDNA: 886.26538
PDF Fulltext XML References Citation
How to cite this article
Sheng-Chang Lin, Hui-Fang Chiu, Yun-Chen Hsieh, Kamesh Venkatakrishnan, Oksana Golovinskaia and Chin-Kun Wang, 2022. Enhanced Bioavailability of Epigallocatechin Gallate (EGCG) after Esterification and Complexation with Fish Oil. International Journal of Pharmacology, 18: 623-632.
DOI: 10.3923/ijp.2022.623.632
URL: https://scialert.net/abstract/?doi=ijp.2022.623.632
DOI: 10.3923/ijp.2022.623.632
URL: https://scialert.net/abstract/?doi=ijp.2022.623.632