Functional Contribution of Polyphenols in Black Tea
Author:
Affiliation:
1. Department of Food Science, Rutgers University, 65 Dudley Road New Brunswick, NJ 08901-8520, USA
Publisher
American Chemical Society
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-2010-1036.ch004
Reference61 articles.
1. Balentine, D. A.InPhenolic Compounds in Food and Their Effects on Health I. Analysis, Occurrence, & Chemistry;Ho, C. T., Lee, C. Y., Huang, M. T., Eds.American Chemical Society:Washington, DC,1998; pp35−72.
2. Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves
3. A Review of the Effects and Mechanisms of Polyphenolics in Cancer
4. Coffee, Cirrhosis, and Transaminase Enzymes
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2. Evolution of Phenolic Compounds from Color and Flavor Problems to Health Benefits;Journal of Agricultural and Food Chemistry;2012-05-16
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