Suppression of free-radicals and protection against H2O2-induced oxidative damage in HPF-1 cell by oxidized phenolic compounds present in black tea
Ziyin Yang, Youying Tu, Huilong Xia, Guoliang Jie, Xiaoming Chen, Puming HeVolume:
105
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2007.05.006
File:
PDF, 323 KB
english, 2007