Enzymatic modification by tannase increases the antioxidant activity of green tea-Reference-Cited by-同舟云学术

Enzymatic modification by tannase increases the antioxidant activity of green tea

Published:2008-01 Issue:2 Volume:41 Page:130-137
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lu Min-Jer,Chen Chinshuh

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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5. Iron(II)-ethylenediaminetetraacetic acid catalyzed cleavage of RNA and DNA oligonucleotides: Similar reactivity toward single- and double- stranded forms;Celander;Biochemistry,1990

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