Trace determination and speciation of elements in green tea

Author:

Hamza A.,Bahaffi S.O.,Abduljabbar T.N.,El-Shahawi M.S.

Funder

Deanship of Scientific Research, King Saud University

King Abdulaziz University

Publisher

Elsevier BV

Subject

General Chemistry

Reference44 articles.

1. Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties;Sharpe;Food Chemistry,2016

2. Phenolic compounds of green tea: Health benefits and technological application in food;Lorenzo;Asian Pacific Journal of Tropical Biomedicine,2016

3. Green tea extract: Chemistry, antioxidant properties and food applications – A review;Namal Senanayake;Journal of Functional Foods,2013

4. Green tea preparation and its influence on the content of bioactive compounds;Komes;Food Research International,2010

5. C. Ladeira, E. Carolino, M.C. Gomes, M. Brito, Role of Macro -nutrients and Micronutrients in DNA Damage: Results from a Food Frequency Questionnaire: Nutrition and Metabolic Insights 92017)1-8, DOI: 10.1177/1178638816684666.

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