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Antioxidant activity and polyphenol content of green tea flavan-3-ols and oligomeric proanthocyanidins

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Pages 497-506 | Published online: 09 Sep 2009

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Ana Anastácio & Isabel S. Carvalho. (2013) Phenolics extraction from sweet potato peels: Key factors screening through a Placket–Burman design. Industrial Crops and Products 43, pages 99-105.
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Guan-Lin Chen, Kun Hu, Nan-Jing Zhong, Juan Guo, Yu-Shi Gong, Xiao-Ting Deng, Ying-Si Huang, Da-Ke Chu & Yong-Qing Gao. (2012) Antioxidant capacities and total polyphenol content of nine commercially available tea juices measured by an in vitro digestion model. European Food Research and Technology 236:2, pages 303-310.
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S. Jayasekera, A.L. Molan, M. Garg & P.J. Moughan. (2011) Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Sri Lankan tea. Food Chemistry 125:2, pages 536-541.
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Peter C. Wootton-Beard, Aisling Moran & Lisa Ryan. (2011) Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods. Food Research International 44:1, pages 217-224.
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