Antioxidant Capacity of Tea and Common Vegetables

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 11, 1996, Pages 3426-3431

  Cao, Guohua ^a,b   Sofic, Emin ^a   Prior, Ronald L ^a  

^a TUFTS UNIVERSITY   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Antioxidant; Free radical; Tea; Vegetable

Indexed keywords

ALLIUM CEPA; ALLIUM SATIVUM; APIUM GRAVEOLENS VAR. DULCE; BRASSICA OLERACEA VAR. ACEPHALA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GEMMIFERA; CAMELLIA SINENSIS; CUCUMIS SATIVUS; DAUCUS CAROTA; IPOMOEA BATATAS; LACTUCA; MEDICAGO SATIVA; PHASEOLUS (ANGIOSPERM); SOLANUM MELONGENA; SOLANUM TUBEROSUM; SPINACIA OLERACEA; ZEA MAYS;

EID: 0004880564     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9602535     Document Type: Article

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