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- Publisher Website: 10.1016/j.foodchem.2014.02.119
- Scopus: eid_2-s2.0-84896517558
- WOS: WOS:000335805600035
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Article: Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage
Title | Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage |
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Authors | |
Keywords | Antioxidant capacity HPLC pH stability Soymilk fermentation Tea polyphenol |
Issue Date | 2014 |
Citation | Food Chemistry, 2014, v. 158, p. 262-269 How to Cite? |
Persistent Identifier | http://hdl.handle.net/10722/204838 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | ZHAO, D | en_US |
dc.contributor.author | Shah, N | en_US |
dc.date.accessioned | 2014-09-20T00:43:27Z | - |
dc.date.available | 2014-09-20T00:43:27Z | - |
dc.date.issued | 2014 | en_US |
dc.identifier.citation | Food Chemistry, 2014, v. 158, p. 262-269 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/204838 | - |
dc.language | eng | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.subject | Antioxidant capacity | - |
dc.subject | HPLC | - |
dc.subject | pH stability | - |
dc.subject | Soymilk fermentation | - |
dc.subject | Tea polyphenol | - |
dc.title | Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage | en_US |
dc.type | Article | en_US |
dc.identifier.email | Shah, N: npshah@hku.hk | en_US |
dc.identifier.authority | Shah, N=rp01571 | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2014.02.119 | - |
dc.identifier.scopus | eid_2-s2.0-84896517558 | - |
dc.identifier.hkuros | 239972 | en_US |
dc.identifier.volume | 158 | en_US |
dc.identifier.spage | 262 | en_US |
dc.identifier.epage | 269 | en_US |
dc.identifier.isi | WOS:000335805600035 | - |