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Polyphenolic rich traditional plants and teas improve lipid stability in food test systems

by Ramsaha, Srishti, Aumjaud, B. Esha, Neergheen-Bhujun, Vidushi S., Bahorun, Theeshan
Published in Journal of food science and technology (01.02.2015)

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Polyphenolic content and antioxidant activity of Eugenia pollicina leaf extract in vitro and in model emulsion systems

by Ramful, D., Aumjaud, B., Neergheen, V.S., Soobrattee, M.A., Googoolye, K., Aruoma, O.I., Bahorun, T.
Published in Food research international (01.06.2011)

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Polyphenolic rich traditional plants and teas improve lipid stability in food test systems

Polyphenolic content and antioxidant activity of Eugenia pollicina leaf extract in vitro and in model emulsion systems

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