Black tea polyphenol theaflavin as promising antioxidant and potential copper chelator-Reference-Cited by-同舟云学术

Black tea polyphenol theaflavin as promising antioxidant and potential copper chelator

Author:

Sharma Neha¹²^ORCID,Phan Huong T¹³,Chikae Miyuki¹,Takamura Yuzuru¹,Azo‐Oussou Auriane F⁴,Vestergaard Mun'delanji C³⁴

Affiliation:

1. School of Materials Science, Bioscience and Biotechnology AreaJapan Advanced Institute of Science and Technology (JAIST) Nomi Japan

2. Research Centre for Bioscience and Nanoscience, Japan Agency for Marine‐Earth Science and Technology (JAMSTEC) Yokosuka Japan

3. Department of Food Science and BiotechnologyFaculty of Agriculture, Kagoshima University Kagoshima Japan

4. United Graduate School of Agriculture, Kagoshima University Kagoshima Japan

Funder

Kagoshima University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference35 articles.

2. Research progress on preparation, analysis, separation and function of theaflavins;Wang H;J Food Sci Biotechnol,2011

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