D. Y. Hou, R. H. Hui, X. Y. Liu, et al., “Determination of Catechin in Black Teas and Its Antioxidation Effect,” Food Science, Vol. 26, No. 8, 2005, pp. 367-370.

has been cited by the following article:

• TITLE: Raw Ginger Composite Antioxidant with High Efficiency to Extract Vitamin C from Strawberry

  AUTHORS: Yanhu Guo, Yumin Zhang, Dabing Luo, Tao Ma

  KEYWORDS: Raw Ginger; Composite Antioxidant; Synergy Effective; Strawberry; Vitamin C

  JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.3 No.3, July 5, 2013

  ABSTRACT: Raw ginger was introduced to a series of composite antioxidants. The specimens performed better efficiency than ordinary antioxidants while extracting vitamin C from strawberry. The results suggested that, by employing raw ginger composite antioxidant, the reservation of vitamin C could be 91.63% in washing process and 76.68% in squeezing process respectively. Furthermore, in squeezing process, the reservation of vitamin C reached 84.78% while the concentrate of raw ginger antioxidant was 0.03%. The both deposits performed perfect synergy effectively. Raw ginger composite antioxidant could be the well agent to extract vitamin C from fruit.