Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09637480500398835
Reference31 articles.
1. The chemistry of tea flavonoids
2. Total Antioxidant Capacity of Teas by the Ferric Reducing/Antioxidant Power Assay
3. Antioxidant Determinations by the Use of a Stable Free Radical
4. The Biology of Oxygen Radicals
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