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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°...

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Detalles Bibliográficos
Autores principales:	Nekvapil, Tomas, Kopriva, Vladimir, Boudny, Vladimir, Hostovsky, Martin, Dvorak, Petr, Malota, Ladislav
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Scientific World Journal 2012
Materias:	Research Article
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

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