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November 1, 1995Journal of Agricultural and Food Chemistry

Plant Flavonoids, Especially Tea Flavonols, Are Powerful Antioxidants Using an in Vitro Oxidation Model for Heart Disease

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Authors

JVJoe A. VinsonUniversity of ScrantonYDYousef A. DabbaghUniversity of ScrantonMSMamdouh M. SerryUniversity of Scranton

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Cite This Study

Vinson et al. (1995) studied this question.

synapsesocial.com/papers/69dbf49b08d4cb8205a3c168https://doi.org/10.1021/jf00059a005
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