Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy-Reference-Cited by-同舟云学术

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Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy

Published:2014-06-17 Issue:25 Volume:62 Page:5743-5748
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Azman Nurul A. M.¹²,Peiró Sara¹,Fajarí Lluís³,Julià Luis³,Almajano Maria Pilar¹

Affiliation:

1. Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 647, 08028 Barcelona, Spain

2. Chemical and Natural Resources Engineering Department, University of Malaysia, Pahang, 26000 Pahang, Malaysia

3. Biological Chemistry and Molecular Modelling, Institute of Advanced Chemistry of Catalonia (CSIC), Jordi Girona 18-26, 08034 Barcelona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf501707p

Reference46 articles.

1. Recent Patents on Camellia sinensis: Source of Health Promoting Compounds

2. Hot vs. cold water steeping of different teas: Do they affect antioxidant activity?

3. Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review

4. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography

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