Antioxidant Properties of Catechins and Green Tea Extracts in Model Food Emulsions-Reference-Cited by-同舟云学术

Antioxidant Properties of Catechins and Green Tea Extracts in Model Food Emulsions

Published:1997-11-01 Issue:11 Volume:45 Page:4267-4270
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Roedig-Penman Andrea¹,Gordon Michael H.¹

Affiliation:

1. The Hugh Sinclair Unit of Human Nutrition, Department of Food Science and Technology, The University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9705936

Reference15 articles.

1. ANTIOXIDANT ACTIVITY OF GREEN TEA CATECHINS IN A ?-CAROTENE-LINOLEATE MODEL SYSTEM

2. The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments

3. Effect of Plant Phenolics on the Formation of the Spin-Adduct of Hydroxyl Radical and the DNA Strand Breaking by Hydroxyl Radical.

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