The influence of ascorbic acid and honey addition on the anti-oxidant properties of fruit tea infusions: Antioxidants in fruit tea infusions

Journal of Food Biochemistry

Volumn 35, Issue 1, 2011, Pages 195-212

  Belščak, Ana ^a   Bukovac, Nikolina ^a   Piljac žegarac, Jasenka ^a  

^a RUDER BO KOVI INSTITUTE   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-OXIDANTS; ANTIOXIDANT PROPERTIES; ASCORBIC ACIDS; CHLOROGENIC ACIDS; GALLATE; PHENOLIC ACIDS; POLYPHENOLIC COMPOUND; RADICAL SCAVENGING; REDUCING CAPACITY; SCIENTIFIC PAPERS; SULFONIC ACID; TEA INFUSION; TOTAL PHENOLS;

ASSAYS; HIGH PRESSURE LIQUID CHROMATOGRAPHY; KETONES; ORGANIC ACIDS; OXIDANTS; PHENOLS;

FRUITS;

CITRUS LIMON;

EID: 79551701922     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00375.x     Document Type: Article

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