Richelle, M <br/><br/>
Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Jul 2001 
 - 3438-42 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0101410  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--pharmacology<br/>Beverages--analysis<br/>Cacao--chemistry<br/>Coffee--chemistry<br/>Flavonoids<br/>Lipoproteins, LDL--drug effects<br/>Oxidation-Reduction<br/>Phenols--analysis<br/>Polymers--analysis<br/>Polyphenols<br/>Tea--chemistry