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  1. 1
    The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment.

    The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment. by Zicong Zeng, Chengmei Liu, Shunjing Luo, Jun Chen, Ersheng Gong

    Published 2016-01-01
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    Article
  2. 2
    Effect of Medium Chain Triglycerides on the Digestion and Quality Characteristics of Tea Polyphenols-Fortified Cooked Rice

    Effect of Medium Chain Triglycerides on the Digestion and Quality Characteristics of Tea Polyphenols-Fortified Cooked Rice by Ying Li, Liya Niu, Chao Sun, Dongming Li, Zicong Zeng, Jianhui Xiao

    Published 2023-12-01
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    Article

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