| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10894916 | Trends in Food Science & Technology | 2005 | 8 Pages |
Abstract
This review indicates the possible mechanism of antioxidant activity, antioxidant sections and potential antioxidant properties of tea polyphenols in different lipid systems and food products. Although research provides many promising examples, detailed studies are still needed to understand the benefits of tea polyphenols as food additives.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Anna Gramza, Jozef Korczak,