Reference7 articles.
1. In search of better methods to evaluate natural antioxidants and oxidants stability in food lipids;Frankel;Trends Food Science and Technology,1993
2. Frankel, E. N., Shu-WenHuang, N., & Aeschbach, R. (1997). Antioxidant activity of green teas in different lipid systems. Journal of American Oil Chemical Society, 74 (10)
3. Jankun, J., Selman, S. H., Swiercz, R., & Skrzypczak-Junkun, E. (1997). Why drinking green tea could prevent cancer. Nature (vol. 387, fifth ed.)
4. Predicting permeate flux on the basis of surface renewal concept;Koltuniewicz;Journal of Membrane Science,1992
5. Solubility study of green tea extracts in pure solvents and edible oils;Nwuha;Journal of Food Engineering,1999
Cited by
31 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