Antioxidant Properties of Tea Extracts as Affected by Processing-Reference-Cited by-同舟云学术

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Antioxidant Properties of Tea Extracts as Affected by Processing

Published:1998-11 Issue:7-8 Volume:31 Page:694-698
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Manzocco L,Anese M,Nicoli M.C

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Green tea composition, consumption, and polyphenol chemistry;Graham,1992

2. Catechins of green tea: antioxidant activity;Lunder,1992

3. The chemistry of tea flavanoids;Balentine,1997

4. Phenolic antioxidants;Shahidi,1992

5. Anti oxidants in tea;Wiseman,1997

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