The influence of domestic culinary processes on the Trolox Equivalent Antioxidant Capacity of green tea infusions

Journal of Food Composition and Analysis

Volumn 24, Issue 1, 2011, Pages 79-86

  Samaniego Sanchez C ^a   Inurreta Salinas, Y ^a   Quesada Granados, J J ^a   Blanca Herrera, R ^a   Villalon Mir M ^a   Lopez Garcia de la Serrana H ^a   Lopez Martinez M C ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

2,2' Azinobis (3 ethylbensothiazoline) 6 sulfonic acid; ABTS; Antioxidant capacity; Food analysis; Food composition; Green tea; Phenol compounds; TEAC

Indexed keywords

EID: 79551577535     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.06.003     Document Type: Article

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