Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea-Reference-Cited by-同舟云学术

Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

Published:2016-11-22 Issue:3 Volume:5 Page:639-645
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Horie Masanori¹^ORCID,Nara Kazuhiro²,Sugino Sakiko¹,Umeno Aya¹,Yoshida Yasukazu¹

Affiliation:

1. Health Research Institute (HRI); National Institute of Advanced Industrial Science and Technology (AIST); Takamatsu Kagawa Japan

2. Faculty of Human Life Sciences; Jissen Women's University; Hino Tokyo Japan

Publisher

Wiley

Subject

Food Science

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3. On the application of the Clark oxygen electrode to the study of enzyme kinetics in apolar solvents: The catalase reaction;Escobar;Analytical Biochemistry,1990

4. Analysis of catechins in autoclaved tea leaves and drinks;Huang;Japanese Jouma of Food Chemistry,2004

5. Changes of flavor during manufacturing process of Japanese fermented tea (Awa-bancha) and its characteristic;Kato;Journal of Home Economics of Japan,1993

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