Oolong Tea Extract and Citrus Peel Polymethoxyflavones Reduce Transformation of l -Carnitine to Trimethylamine- N-Oxide and Decrease Vascular Inflammation in l -Carnitine Feeding Mice
Journal
Journal of agricultural and food chemistry
Journal Volume
67
Journal Issue
28
Pages
7869-7879
Date Issued
2019
Author(s)
Chen, P.-Y.
Li, S.
Koh, Y.-C.
Wu, J.-C.
Yang, M.-J.
Ho, C.-T.
Pan, M.-H.
Koh, Yen Chun
Yang, Meei Ju
MIN-HSIUNG PAN
Li, Shiming
Chen, Pei Yu
Wu, Jia Ching
Type
journal article