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Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration
Lisa Zhou,
Ryan J. Elias
Food Science
Research output
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Contribution to journal
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Article
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peer-review
64
Scopus citations
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Dive into the research topics of 'Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration'. Together they form a unique fingerprint.
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Medicine & Life Sciences
epigallocatechin gallate
95%
Emulsions
80%
Reactive Oxygen Species
59%
Antioxidants
55%
Food
52%
Polyphenols
35%
Thiobarbituric Acid Reactive Substances
25%
Linseed Oil
17%
Water
7%
Lipids
6%
Agriculture & Biology
epigallocatechin gallate
100%
oxidants
72%
emulsions
68%
antioxidants
48%
polyphenols
27%
thiobarbituric acid-reactive substances
21%
lipids
5%
sampling
3%
Chemical Compounds
(-)-Epigallocatechin 3-Gallate
82%
Emulsion
61%
Antioxidant Agent
56%
Food
53%
Polyphenol
33%
pH Value
31%
Gallate
12%
Acid
7%
Lipid
7%