Effects of soaking conditions on the antioxidant potentials of oolong tea

Journal of Food Composition and Analysis

Volumn 19, Issue 4, 2006, Pages 348-353

  Su, Xinguo ^a   Duan, Jun ^a   Jiang, Yueming ^a   Shi, John ^b   Kakuda, Yukio ^c  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Antioxidant activity; Oolong tea; Polyphenol; Soaking conditions; Water extract

Indexed keywords

ARACHIS; ARACHIS HYPOGAEA;

EID: 33645783487     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2005.02.005     Document Type: Article

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