Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 539-545

  Dubeau, Svetli ^a   Samson, Guy ^a   Tajmir Riahi, Heidar Ali ^a  

^a UNIVERSITÉ DU QUÉBEC À TROIS RIVIÈRES   (Canada)

Author keywords

Antioxidant capacity; Linoleic acid; Milk; Peroxidation; Polyphenol; Protein interaction; Tea; UV visible; Voltammetry

Indexed keywords

ANTIOXIDANT ACTIVITY; ARTICLE; BIOASSAY; CONTROLLED STUDY; DARJEELING TEA; EMULSION; ENGLISH BREAKFAST TEA; INTERMETHOD COMPARISON; LIPID PEROXIDATION; MILK; OXIDATION REDUCTION REACTION; POTENTIOMETRY; TEA;

EID: 77951631566     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.005     Document Type: Article

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