Comparison of antioxidant activity in tea drinks using FRAP Assay / Sharifah Nor Hafizai Syed Jaya ...[et al.]

• मुख्य लेखकों: Syed Jaya, Sharifah Nor Hafizai (लेखक), Mohd Jan, Sarah Laila (लेखक), Mohd Khazaai, Siti Norhafiza (लेखक), Zakaria, Siti Raihan (लेखक), Mat Hussin, Zurhana (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: 2013.
• विषय: Conference or Workshop Item; PeerReviewed
• ऑनलाइन पहुंच: Link Metadata

Dangerous effects of free radicals and oxidative stress can be reduced by consistently taking food that produce antioxidant such as flavonoid and other polyphenol compounds. Hence this research was conducted in order to determine the antioxidant activity in tea drink served with sugar or milk as it...