Green tea extract: Chemistry, antioxidant properties and food applications – A review

Author:

Namal Senanayake S.P.J.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference75 articles.

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2. Flavor characteristics of seven grades of black tea produced in turkey;Alasalvar;Journal of Agricultural and Food Chemistry,2012

3. Antioxidant activity of green tea catechins in a β-carotene-linoleate model system;Amarowicz;Journal of Food Lipids,1995

4. Green tea catechins during food processing and storage: a review on stability and detection;Ananingsih;Food Research International,2013

5. The chemistry of tea flavonoids;Balentine;Critical Reviews in Food Science and Nutrition,1997

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