Phenol content and antioxidant activity of green, yellow and black tea leaves
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Biochemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1186/s40538-014-0028-7.pdf
Reference23 articles.
1. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results
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3. A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components
4. Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure
5. Radical Scavenging Conserves from Unused Fresh Green Tea Leaves
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