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Stapleton, P.D., Gettert, J. and Taylor, P.W. (2006) Epicatechin gallate, a component of green tea, reduces hatotolerance in Staphylococcus aureus. International Journal of Food Microbiology, 111 (3). pp. 276-279. 10.1016/j.ijfoodmicro.2006.06.005 .