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	1.	A new parameter to simultaneously assess antioxidant activity for multiple phenolic compounds present in food products. [electronic resource] by Yang, Hong Xue, Xuejia Li, Huan Tay-Chan, Su Chin Ong, Seng Poon Tian, Edmund Feng Producer: 20170505 In: Food chemistry vol. 229 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The relative antioxidant activity and steric structure of green tea catechins - A kinetic approach. [electronic resource] by Yang, Hong Xue, Xuejia Li, Huan Apandi, Siti Norasikin Tay-Chan, Su Chin Ong, Seng Poon Tian, Edmund Feng Producer: 20180911 In: Food chemistry vol. 257 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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