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Phenolic content in tea
An Investigation of the Voltammetric Behaviour of Antioxidants in Flavonoids
UHT) Processed Beverages Infused with White Tea (Camellia Sinensis) and Grape Seed (Vitis Vinifera) Extracts
Prevention of Iron-Polyphenol Complex Formation in Iron Fortified Tea
How Does the Phenol Structure Influence the Results of the Folin
Physiological Effects of Caffeine and Its Congeners Present in Tea And
Constituents of “Teabacco”: a Forensic Analysis of Cigarettes Made from Diverted Nicotine Replacement Therapy Lozenges in Smoke-Free Prisons
Extract to Fortify the Green Tea Drink Enchanced Antioxidant Activity
New Enzymatic Method for the Determination of Total Phenolic Content in Tea and Wine
Inhibitory Effect of Four Types of Tea on the in Vitro Digestion of Starch
Evaluation of Antioxidant Properties of Tea Under Various Agro-Climatic Conditions of North Bengal
Antioxidants in Health and Disease
Salicylates in Foods
MENDELOVA UNIVERZITA V BRNĚ Biologicky Aktivní
Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77
Review Article Antioxidant Capacity Determination in Plants and Plant-Derived Products: a Review
Relationship Between Antioxidant Capacity and Total Phenolic Content of Red, Rose´ and White Wines
Antioxidant Capacity of Tea Seed (Camellia Oleifera) Oil Planted in the Northern of Thailand
Results and Discussion
Top View
Determination of Free Radicals and Flavan-3-Ols Content in Fermented
Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review, Pp.287-313 Volume 107, No
Proceeding the 2Nd International Seminar on Chemical Education 2017
Determination of Physical and Chemical Properties of Kombucha Teas Prepared with Different Herbal Teas Serap KAYISOGLU1* , Fatma COSKUN2
Review Article Antioxidant Capacity Determination in Plants and Plant-Derived Products: a Review
Haupt Street 247, 55743 Idar-Oberstein, Germany
Effect of Tea Phenolics on Iron Uptake from Different Fortificants by Caco-2
The Chemical Composition, Antioxidant Activity, and Antiproliferative Activity of Selected Seed Flours
The 4Th International Symposium on “Traditional Foods from Adriatic to Caucasus”
1 Constituents of “Teabacco”: a Forensic Analysis of Cigarettes Made from Diverted Nicotine Replacement 2 Therapy Lozenges in Smoke-Free Prisons 3
C. Elegans (Nematode) Models