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Journal of Chromatography A

Volumn 924, Issue 1-2, 2001, Pages 519-522

Decrease in concentration of free catechins in tea over time determined by micellar electrokinetic chromatography

(2) Stach, Dirk a Schmitz, Oliver J a,b

a GERMAN CANCER RESEARCH CENTER DKFZ (Germany)

b UNIVERSITY OF WUPPERTAL (Germany)

Author keywords

Catechins; Food analysis; Phenolic compounds; Tea

Indexed keywords

ANTIOXIDANTS; PH; STABILITY; TUMORS;

CHEMOPREVENTION;

CHROMATOGRAPHY;

CAFFEINE; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE;

ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; CANCER PREVENTION; COMPARATIVE STUDY; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; PH; PRIORITY JOURNAL; TEA; TIME;

CATECHIN; CHROMATOGRAPHY, MICELLAR ELECTROKINETIC CAPILLARY; HYDROGEN-ION CONCENTRATION; TEA;

CAMELLIA SINENSIS;

EID: 0035958564 PISSN: 00219673 EISSN: None Source Type: Journal
DOI: 10.1016/S0021-9673(01)00903-7 Document Type: Article

Times cited : (40)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.