Thermal Effects on the Stability and Antioxidant Activity of an Acid Polysaccharide Conjugate Derived from Green Tea-Reference-Cited by-同舟云学术

Thermal Effects on the Stability and Antioxidant Activity of an Acid Polysaccharide Conjugate Derived from Green Tea

Published:2009-06-15 Issue:13 Volume:57 Page:5795-5798
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Xiaoqiang¹,Ye Yang¹,Cheng Hao¹,Jiang Yongwen¹,Wu Yalin²

Affiliation:

1. Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, National Tea Industry Engineering Research Center, Tea Research Institute of China Academy of Agricultural Sciences, Hangzhou, 310008, China

2. Department of Ophthalmology, Columbia University, New York, New York 10032

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9007696

Reference18 articles.

1. Detection and chemical identification of natural bio-antimutagens

2. Crude tea extracts decrease the mutagenic activity of N-methyl-N′-nitro-N-nitrosoguanidine in vitro and in intragastric tract of rats

3. Comparison of Antimutagenic Effect of Various Tea Extracts (Green, Oolong, Pouchong, and Black Tea)

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