Antioxidant Capacities of Herbal Infusions
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Publisher
Elsevier
Reference26 articles.
1. The antioxidant activity and thermal stability of lemon verbena (Aloysia triphylla) infusion;Abderrahim;J. Med. Food,2011
2. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas;Apak;Int. J. Food Sci. Nutr.,2006
3. Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material;Arthur;Food Chem.,2011
4. HPLC-DAD-ESI-MS analysis of the constituents of aqueous preparations of verbena and lemon verbena and evaluation of the antioxidant activity;Bilia;J. Pharm. Biomed. Anal.,2008
5. Chlorogenic acid profile of commercial Brazilian herbal infusions;da Silva;Sci. Alimen.,2006
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