1. Anon (1997) The benefits of green tea. Food Ingredients and Analysis International 19(1), 16–17.
2. AOCS (1989) Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn, ed. D. Firestone, AOCS, Champaign.
3. Antioxidant effect of ethanol tea extracts on oxidation of canola oil;Chen;Journal of the American Oil Chemists' Society,1996
4. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids;Frankel;Trends in Food Science and Technology,1993
5. Action of chlorophylls on the stability of virgin olive oil;Gutierrez-Rosales;Journal of the American Oil Chemists' Society,1992