Lisa Ryan

Summary

Affiliation: Oxford Brookes University
Country: UK

Publications

  1. doi request reprint Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea
    Lisa Ryan
    Functional Food Center, School of Life Sciences, Oxford Brookes University, Oxford, United Kingdom
    Nutr Res 30:14-20. 2010

Detail Information

Publications1

  1. doi request reprint Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea
    Lisa Ryan
    Functional Food Center, School of Life Sciences, Oxford Brookes University, Oxford, United Kingdom
    Nutr Res 30:14-20. 2010
    ..05) more than either whole milk or semiskimmed milk. We conclude that black tea is a valuable source of antioxidants and that the effect of milk on the total antioxidant capacity may be related to the fat content of the milk...