Accepted Manuscript Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion A. Rashidinejad, E.J. Birch, D. Sun-Waterhouse, D.W. Everett PII: S0023-6438(14)00847-0 DOI: 10.1016/j.lwt.2014.12.058 Reference: YFSTL 4375 To appear in: LWT - Food Science and Technology Received Date: 22 January 2014 Revised Date: 21 December 2014 Accepted Date: 29 December 2014 Please cite this article as: Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D., Everett, D.W., Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion, LWT - Food Science and Technology (2015), doi: 10.1016/ j.lwt.2014.12.058. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.