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Food Chemistry, Food Bioactive Compound, Green Chemistry +3

Why drinking green tea could prevent cancer

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Cancer Risk, Chemoprevention Strategy, Medicine +7

Chlorophyllase Is a Rate-Limiting Enzyme in Chlorophyll Catabolism and Is Posttranslationally Regulated

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Effects of Heat Processing and Storage on Flavanols and Sensory Qualities of Green Tea Beverage

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Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems

Anna Gramza‐Michałowska, Józef Korczak · Trends in Food Science & Technology · 2005 · 148 citations

Food Chemistry, Tea Constituents, Food Bioactive Compound +6