Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy
White tea (WT) presents high levels of catechins, which are known to reduce oxidative stress. WT is the least processed tea, unfermented and prepared only from very young tea leaves. The subject of this paper is the use of the spin trap method and electron paramagnetic resonance (EPR) spectroscopy a...
| Príomhchruthaitheoirí: | , , , , |
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| Formáid: | Alt |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
ACS Publications
2014
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| Ábhair: | |
| Rochtain ar líne: | http://umpir.ump.edu.my/id/eprint/6082/1/fkksa-2014-nurul-Radical%20Scavenging%20of%20White.pdf |