ANTIOXIDANT PROPERTIES OF POLYPHENOLS EXTRACTED FROM GREEN AND BLACK TEAS
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1995.tb00028.x/fullpdf
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1. Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid
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4. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity
5. The theaflavins of black tea
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