Electron spin resonance spectroscopic assessment of the antioxidant potential of teas in aqueous and organic media

Journal of the Science of Food and Agriculture

Volumn 76, Issue 2, 1998, Pages 257-262

  Gardner, Peter T ^a   McPhail, Donald B ^b   Duthie, Garry G ^a  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

^b SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Antioxidant capacity; Catechins; ESR; Flavanols; Fremy's salt radical; Galvinoxyl radical; Polyphenols; Tea

Indexed keywords

ELECTRON SPIN RESONANCE SPECTROSCOPY; EPIGALLOCATECHIN GALLATE; FLAVANOL; PLANT EXTRACT; TEA;

EID: 0031931484     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199802)76:2<257::AID-JSFA944>3.0.CO;2-B     Document Type: Article

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