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Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts
Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments...
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| Publicado no: | Antioxidants (Basel) |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6943518/ https://ncbi.nlm.nih.gov/pubmed/31766414 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox8120572 |
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