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27Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation, Food Science and Biotechnology Chemiluminescence of Oxygen Radical Scavengers such as DDMP Saponins in the Presence of Radicals and Aldehyde, Saponins Used in Food and Agriculture Antioxidant synergistic effects of Osmanthus fragrans flowers with green tea and their major contributed antioxidant compounds, Scientific Reports Antioxidant, tyrosinase inhibitory, and acetylcholinesterase inhibitory activities of green tea (Camellia sinensis L.) seed and its pericarp, Food Science and Biotechnology Stability of polyphenolic extracts from grape seeds after thermal treatments, European Food Research and Technology Accumulation of catechins and expression of catechin synthetic genes in Camellia sinensis at different developmental stages, Botanical Studies Tea polyphenols benefit vascular function, Inflammopharmacology Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions, Journal of Food Science and Technology An integrated approach to demonstrating the ANR pathway of proanthocyanidin biosynthesis in plants, Planta