Author:
Parvez Sadaf,Wani Idrees Ahmed,Masoodi F. A.
Publisher
Springer Science and Business Media LLC
Reference41 articles.
1. Tejero, J.; Gayoso, S.; Caro, I.; Damián Cordoba-Diaz, D.; Mateo, J.; Basterrechea, J.E.; Girbés, T.; Jiménez, P.: Comparative analysis of the antioxidant and free-radical scavenging activities of different water-soluble extracts of green, black and oolong tea samples. Food Nutr. Sci. 5, 2157–2166 (2014)
2. Carloni, P.; Tiano, L.; Padella, L.; Bacchetti, T.; Customu, C.; Kay, A.; Damiani, E.: Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Res. Int. 53, 900–908 (2012)
3. D’Ulivo, L.: Solution to pink tea challenge. Anal. Bioanal. Chem. 410(1), 19–20 (2018)
4. Sur, S.; Panda, C.K.: Molecular aspects of cancer chemopreventive and therapeutic efficacies of tea and tea polyphenols. Nutrition 43, 8–15 (2017)
5. Diepvens, K.; Westerterp, K.R.; Westerterp-Plantenga, M.S.: Obesity and thermogenesis related to the consumption of caffeine, ephedrine, capsaicin, and green tea. Am. J. Physiol. Regul. Integr. Comp. Physiol. 292, R77–R85 (2007)
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献