Open AccessTHE USE OF ANTIOXIDANT TEA BEVERAGES TO PREVENT DEVELOPMENT OF STRESS REACTIONS
Author(s) -
Екатерина Пастушкова,
Sergey L. Tikhonov,
Olga Chugunova
Publication year - 2017
Publication title -
bulletin of the south ural state university series food and biotechnology
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
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