相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。WITHDRAWN: Kombucha ‘tea fungus’ enhances the tea polyphenol contents, antioxidant activity and alpha-amylase inhibitory activity of five commonly consumed teas
Lee Yian Hoon et al.
Journal of Functional Foods (2014)
A High-Throughput Assay for Quantification of Starch Hydrolase Inhibition Based on Turbidity Measurement
Tingting Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Evaluation of Different Teas against Starch Digestibility by Mammalian Glycosidases
Lee Wah Koh et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Changes in free-radical scavenging ability of kombucha tea during fermentation
R. Jayabalan et al.
FOOD CHEMISTRY (2008)
Changes in content of organic acids and tea polyphenols during kombucha tea fermentation
R. Jayabalan et al.
FOOD CHEMISTRY (2007)
Antioxidant activity of coffee brews
Bettina Caemmerer et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Effects of origins and fermentation time on the antioxidant activities of kombucha
SC Chu et al.
FOOD CHEMISTRY (2006)
Blood pressure response to chronic intake of coffee and caffeine: a meta-analysis of randomized controlled trials
M Noordzij et al.
JOURNAL OF HYPERTENSION (2005)
The chemistry behind antioxidant capacity assays
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effect of roasting on the formation of chlorogenic acid lactones in coffee
A Farah et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Coffee consumption and risk of type 2 diabetes in Finnish twins
S Carlsson et al.
INTERNATIONAL JOURNAL OF EPIDEMIOLOGY (2004)
Evolution of dietary antioxidants
IFF Benzie
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY (2003)
Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Antioxidant property of an ethanol extract of the stem of Opuntia ficus-indica var. saboten
JC Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated β-cyclodextrin as the solubility enhancer
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Changes in major components of tea fungus metabolites during prolonged fermentation
C Chen et al.
JOURNAL OF APPLIED MICROBIOLOGY (2000)
Kombucha fermentation and its antimicrobial activity
G Sreeramulu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
