Antioxidant Properties of Catechins and Green Tea Extracts in Model Food Emulsions
- 1 November 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (11), 4267-4270
- https://doi.org/10.1021/jf9705936
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Stabilization of seal blubber and menhaden oils with green tea catechinsJournal of Oil & Fat Industries, 1996
- Effect of Plant Phenolics on the Formation of the Spin-Adduct of Hydroxyl Radical and the DNA Strand Breaking by Hydroxyl Radical.Biological & Pharmaceutical Bulletin, 1996
- ANTIOXIDANT ACTIVITY OF GREEN TEA CATECHINS IN A β‐CAROTENE‐LINOLEATE MODEL SYSTEMJournal of Food Lipids, 1995
- The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigmentsJournal of the Science of Food and Agriculture, 1993
- Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oilsJournal of Oil & Fat Industries, 1989
- Antioxidative activity of tea leaf catechins.Journal of the agricultural chemical society of Japan, 1985