Polyphenols chemistry of tea and coffee: A century of progress

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 18, 2009, Pages 8109-8114

  Wang, Yu ^a   Ho, Chi Tang ^a,b  

^a RUTGERS UNIVERSITY   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Coffee; Polyphenol chemistry; Scavenging ability; Stability; Tea

Indexed keywords

CAMELLIA SINENSIS;

ANTIOXIDANT; CATECHIN; CHLOROGENIC ACID; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; REACTIVE OXYGEN METABOLITE; SCAVENGER;

CHEMISTRY; COFFEE; DRUG STABILITY; OXIDATION REDUCTION REACTION; REVIEW; TEA;

ANTIOXIDANTS; CATECHIN; CHLOROGENIC ACID; COFFEE; DRUG STABILITY; FLAVONOIDS; FREE RADICAL SCAVENGERS; OXIDATION-REDUCTION; PHENOLS; REACTIVE OXYGEN SPECIES; TEA;

EID: 70349303479     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf804025c     Document Type: Article

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