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