Antioxidant Activity of Green Tea and Its Catechins in a Fish Meat Model System
- 1 November 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (11) , 4262-4266
- https://doi.org/10.1021/jf9706134
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Marine Lipids and Their Stabilization with Green Tea and CatechinsPublished by American Chemical Society (ACS) ,1997
- Stabilization of seal blubber and menhaden oils with green tea catechinsJournal of Oil & Fat Industries, 1996
- A rapid chromatographic method for separation of individual catechins from green teaFood Research International, 1996
- Isolation and Identification of an Antioxidative Component in Canola MealJournal of Agricultural and Food Chemistry, 1994
- Variations in the amounts of individual flavanols in a range of green teasFood Chemistry, 1993
- Phenolic antioxidantsCritical Reviews in Food Science and Nutrition, 1992
- EVALUATION OF MALONALDEHYDE AS A MARKER OF OXIDATIVE RANCIDITY IN MEAT PRODUCTSJournal of Food Biochemistry, 1991
- HPLC procedure for the pharmacokinetic study of the spin-trapping agent, α-phenyl-N-tert-butyl nitrone (PBN)Free Radical Biology & Medicine, 1990
- Antioxidants for vegetable oilsJournal of Oil & Fat Industries, 1976