(Q60988675)

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Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea

article by A.Von Gadow et al published September 1997 in Food Chemistry

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Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea (English)

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A.Von Gadow

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E. Joubert

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C.F. Hansmann

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publication date

September 1997

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published in

Food Chemistry

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volume

60

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issue

1

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page(s)

73-77

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cites work

Antioxidant Determinations by the Use of a Stable Free Radical

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Antioxidative effect of polyphenol extract prepared from various Chinese teas

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HPLC quantification of the dihydrochalcones, aspalathin and nothofagin in rooibos tea (Aspalathus linearis) as affected by processing

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7 January 2021

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C-glycosylflavonoids. The chemistry of aspalathin

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Inhibitory effects of Rooibos tea, Aspalathus linealis, on X-ray-induced C3H10T1/2 cell transformation.

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Antioxidant action of natural health products and Chinese herbs

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7 January 2021

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10.1016/S0308-8146(96)00312-3

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(Q60988675)

Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea

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