Open AccessTHE USE OF ANTIOXIDANT TEA BEVERAGES TO PREVENT DEVELOPMENT OF STRESS REACTIONS
Author(s) -
Е.В. Пастушкова,
С.Л. Тихонов,
О.В. Чугунова,
E.V. Pastushkova,
S.L. Tikhonov,
V.O. Chugunova
Publication year - 2017
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food170412
Subject(s) - chemistry , lipid peroxidation , antioxidant , food science , rutin , oxidative stress , quercetin , vitamin c , biochemistry , vitamin e , catechin , polyphenol