Effect of Selenium on Preservation Quality of Green Tea during Autumn Tea-Processing Season-Reference-Cited by-同舟云学术

Effect of Selenium on Preservation Quality of Green Tea during Autumn Tea-Processing Season

Published:2005-08-16 Issue:19 Volume:53 Page:7444-7447
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huang Yuanyuan¹,Xu Juan¹,Hu Qiuhui¹

Affiliation:

1. Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048314j

Reference21 articles.

1. Tea as a Potential Chemopreventive Agent in PhIP Carcinogenesis: Effects of Green Tea and Black Tea on PhIP-DNA Adduct Formation in Female F-344 Rats

2. Tea flavonoids and cardiovascular diseases: A review

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