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Article: Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage

TitleAntiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage
Authors
ZHAO, DShah, N
KeywordsAntioxidant capacity
HPLC
pH stability
Soymilk fermentation
Tea polyphenol
Issue Date2014
Citation
Food Chemistry, 2014, v. 158, p. 262-269 How to Cite?
DOI: http://dx.doi.org/10.1016/j.foodchem.2014.02.119
Persistent Identifierhttp://hdl.handle.net/10722/204838
ISI Accession Number ID
WOS:000335805600035

 

DC FieldValueLanguage
dc.contributor.authorZHAO, Den_US
dc.contributor.authorShah, Nen_US
dc.date.accessioned2014-09-20T00:43:27Z-
dc.date.available2014-09-20T00:43:27Z-
dc.date.issued2014en_US
dc.identifier.citationFood Chemistry, 2014, v. 158, p. 262-269en_US
dc.identifier.urihttp://hdl.handle.net/10722/204838-
dc.languageengen_US
dc.relation.ispartofFood Chemistryen_US
dc.subjectAntioxidant capacity-
dc.subjectHPLC-
dc.subjectpH stability-
dc.subjectSoymilk fermentation-
dc.subjectTea polyphenol-
dc.titleAntiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverageen_US
dc.typeArticleen_US
dc.identifier.emailShah, N: npshah@hku.hken_US
dc.identifier.authorityShah, N=rp01571en_US
dc.identifier.doi10.1016/j.foodchem.2014.02.119-
dc.identifier.scopuseid_2-s2.0-84896517558-
dc.identifier.hkuros239972en_US
dc.identifier.volume158en_US
dc.identifier.spage262en_US
dc.identifier.epage269en_US
dc.identifier.isiWOS:000335805600035-

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