Polyamines in tea processing

International Journal of Food Sciences and Nutrition

Volumn 58, Issue 4, 2007, Pages 304-311

  Palavan Ünsal, Narcin ^a   Arisan, Elif Damla ^a   Terzioglu, Salih ^b  

^a ISTANBUL KULTUR UNIVERSITY   (Turkey)

^b KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Antioxidant enzymes; Green tea; Polyamines; Tea processing

Indexed keywords

GLUTATHIONE PEROXIDASE; LIPID PEROXIDASE; ORNITHINE DECARBOXYLASE; POLYAMINE DERIVATIVE; PUTRESCINE; SPERMINE; SUPEROXIDE DISMUTASE;

ARTICLE; CONTROLLED STUDY; CORRELATION ANALYSIS; ENZYME ACTIVITY; ENZYME ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; NONHUMAN; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; PLANT LEAF; TEA;

ANTIOXIDANTS; CAMELLIA SINENSIS; FOOD HANDLING; FREE RADICAL SCAVENGERS; GLUTATHIONE PEROXIDASE; LIPID PEROXIDATION; PLANT LEAVES; POLYAMINES; PUTRESCINE; SPERMIDINE; SPERMINE; SUPEROXIDE DISMUTASE; TEA;

CAMELLIA SINENSIS;

EID: 34250779453     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701228476     Document Type: Article

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