Validated HPTLC and antioxidant activities for quality control of catechin in a fermented tea ( Camellia sinensis var. assamica)-Reference-Cited by-同舟云学术

Validated HPTLC and antioxidant activities for quality control of catechin in a fermented tea ( Camellia sinensis var. assamica)

Published:2021-05-04 Issue:6 Volume:9 Page:3228-3239
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Thammarat Phanit¹^ORCID,Sirilun Sasithorn¹²,Phongpradist Rungsinee¹,Raiwa Araya¹,Pandith Hataichanok³⁴,Jiaranaikulwanitch Jutamas¹²

Affiliation:

1. Department of Pharmaceutical Sciences Faculty of Pharmacy Chiang Mai University Chiang Mai Thailand

2. Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals Faculty of Pharmacy Chiang Mai University Chiang Mai Thailand

3. Department of Biology Faculty of Sciences Chiang Mai University Chiang Mai Thailand

4. Research Center in Bioresources for Agriculture, Industry and Medicine Faculty of Science Chiang Mai University Chiang Mai Thailand

Funder

Chiang Mai University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2285

Reference53 articles.

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4. High-performance thin layer chromatography: A powerful analytical technique in pharmaceutical drug discovery

5. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

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