The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model-Reference-Cited by-同舟云学术

The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model

Published:2014-02 Issue: Volume:145 Page:145-153
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Korir M.W.,Wachira F.N.,Wanyoko J.K.,Ngure R.M.,Khalid R.

Funder

Tea Research Foundation of Kenya (TRFK)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

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2. Physico-chemical assessment of natural sweeteners steviosides produced from Stevia rebaudiana bertoni plant;Abou-Arab;African Journal of Food Science,2010

3. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

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5. Beneficial effects of green tea;Cabrera;Journal of the American College of Nutrition,2006

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