The effect of ascorbic acid on total antioxidant activity of black and green teas

Author:

Majchrzak Dorota,Mitter Sabine,Elmadfa Ibrahim

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

1. Total antioxidant capacity of teas by the ferric reducing antioxidant power assay;Benzie;Journal of Agricultural and Food Chemistry,1999

2. Gesamtphenolgehalt und antioxidative Kapazität handelsüblicher Getränke;Henn;Ernährungs-Umschau,1998

3. Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during juice processing;Kaack;Plant Foods for Human Nutrition,1998

4. Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay;Langley-Evans;International Journal of Food Sciences and Nutrition,2000

5. A single dose of tea with or without milk increases plasma antioxidant activity in humans;Leenen;European Journal of Clinical Nutrition,2000

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