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Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage
The aim of this work was to determine antioxidant capacity of beverages containing black, white, and green tea extracts using the photochemiluminescence method, and to monitor its changes based on the storage temperature and time. Samples were stored at two different temperatures (refrigerated at 4°...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Scientific World Journal
2012
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3444831/ https://www.ncbi.nlm.nih.gov/pubmed/22997491 http://dx.doi.org/10.1100/2012/361698 |