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Xuan Chen, Hongyan Li, Bing Zhang & Zeyuan Deng. (2022) The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations. Critical Reviews in Food Science and Nutrition 62:20, pages 5658-5677.
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Khushboo Guleria & Amit Sehgal. (2022) Additive to Antagonistic Antioxidant Interaction of Black Tea with Three Different Species of Ocimum. Journal of Culinary Science & Technology 0:0, pages 1-13.
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