Journal
JOURNAL OF ANALYTICAL CHEMISTRY
Volume 63, Issue 11, Pages 1107-1111Publisher
MAIK NAUKA/INTERPERIODICA/SPRINGER
DOI: 10.1134/S1061934808110154
Keywords
-
Categories
Ask authors/readers for more resources
The effect of caseins (milk proteins) on the concentration of free polyphenols responsible for the antioxidant effect in tea was examined. It was shown by micellar electrokinetic chromatography that the addition of milk to tea decreases the concentration of free polyphenols because of their binding with milk caseins.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available
Share Paper
