Separation of catechins from green tea (Camellia sinensis L.) by microwave assisted acetylation, evaluation of antioxidant potential of individual components and spectroscopic analysis
Author:
Funder
CSIR
SRF
MANF-UGC
Publisher
Elsevier BV
Subject
Food Science
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3. Optimization of Microwave-assisted extraction of polyphenols from herbal teas and evaluation of their invitro hypochlorous acid scavenging activity;Bekdeser;Journal of Agricultural and Food Chemistry,2014
4. The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power': The FRAP assay;Benzie;Analytical Biochemistry,1996
5. Friedel- Crafts acylation reactions using heterogeneous catalysts stimulated by conventional and microwave heating;Bond;Journal of Molecular Catalysis a: Chemical,2007
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