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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 2
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Advances in physiological functions and mechanisms of (−)-epicatechin

Zhihao QuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; View further author information
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Ailing LiuCollege of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan, ChinaView further author information
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Penghui LiKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; ORCID Iconhttp://orcid.org/0000-0003-0662-6621View further author information
ORCID Icon,
Changwei LiuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; View further author information
,
Wenjun XiaoKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; View further author information
,
Jianan HuangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; View further author information
,
Zhonghua LiuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; Correspondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-4645-7092View further author information
ORCID Icon &
Sheng ZhangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; Correspondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-2288-1120View further author information
ORCID Icon show all
Pages 211-233 | Published online: 23 Feb 2020

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