Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 633-636

  Benzie, Iris F F ^a   Szeto, Y T ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

Antioxidant; FRAP; Polyphenolics; Tea

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FERRIC CITRATE; FERRIC ION; POLYPHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; DNA DAMAGE; EPIDEMIOLOGICAL DATA; FERMENTATION; FOOD COMPOSITION; OXIDATION REDUCTION REACTION; TEA;

ANTIOXIDANTS; FERRIC COMPOUNDS; OXIDATION-REDUCTION; TEA;

CAMELLIA SINENSIS;

EID: 0033010477     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9807768     Document Type: Article

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