Valorization of spent black tea polyphenols as a functional coating for probiotic protection and colitis alleviation

Chae-Yeon Woo, Ye-Jin Kim, Jang-Muk Kang, Jun-Won Kang

Open source

DOI: 10.1039/d6fo01720g
Published: 2026
Container: Food & Function
Publisher: Royal Society of Chemistry (RSC)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1039/d6fo01720g,
  title = {Valorization of spent black tea polyphenols as a functional coating for probiotic protection and colitis alleviation},
  author = {Chae-Yeon Woo and Ye-Jin Kim and Jang-Muk Kang and Jun-Won Kang},
  year = {2026},
  journal = {Food \&amp; Function},
  doi = {10.1039/d6fo01720g},
  url = {https://doi.org/10.1039/d6fo01720g}
}

RIS

TY  - JOUR
TI  - Valorization of spent black tea polyphenols as a functional coating for probiotic protection and colitis alleviation
AU  - Chae-Yeon Woo
AU  - Ye-Jin Kim
AU  - Jang-Muk Kang
AU  - Jun-Won Kang
PY  - 2026
JO  - Food &amp; Function
DO  - 10.1039/d6fo01720g
UR  - https://doi.org/10.1039/d6fo01720g
ER  -

APA

Woo, C., Kim, Y., Kang, J., & Kang, J. (2026). Valorization of spent black tea polyphenols as a functional coating for probiotic protection and colitis alleviation. Food & Function. https://doi.org/10.1039/d6fo01720g

Source records

crossref · retrieved 2026-09-25T05:39:14.034Z