Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy.
- Resource Type
- Article
- Source
- Journal of Agricultural & Food Chemistry; 6/25/2014, Vol. 62 Issue 25, p5743-5748, 6p
- Subject
- Language
- ISSN
- 00218561