Keyword physiological pH conditions
 

Stability of Phenolic Compounds Isolated from Cocoa, Green Tea and Strawberries in Hank’s Balanced Salt Solution under Cell Culture Conditions.
Agnieszka Kosińska, Yanlan Xie, Sascha Diering, Julien Héritier, Wilfried Andlauer
Pol. J. Food Nutr. Sci. 2012;62(2):91–96
DOI: https://doi.org/10.2478/v10222-011-0048-y
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