Mechanistic studies on polyphenol rich fractions of Kangra tea by HPTLC and NMR for their antioxidant activities
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05297-w.pdf
Reference21 articles.
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3. Anissi J, El Hassouni M, Ouardaoui A, Sendide K (2014) A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: A kinetic approach. Food Chem 150:438–447. https://doi.org/10.1016/j.foodchem.2013.11.009
4. Hazra A, Dasgupta N, Sengupta C et al (2020) Temporal depletion of packaged tea antioxidant quality under commercial storage condition. J Food Sci Technol 57:2640–2650. https://doi.org/10.1007/s13197-020-04300-0
5. Ishizu T, Tsutsumi H, Yamamoto H, Harano K (2009) NMR spectroscopic characterization of inclusion complexes comprising cyclodextrins and gallated catechins in aqueous solution: cavity size dependency. Magn Reson Chem 47:283–287. https://doi.org/10.1002/mrc.2383
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