Effect of different brewing methods on antioxidant properties of steaming green tea

LWT

Volumn 41, Issue 9, 2008, Pages 1616-1623

  Lin, Sheng Dun ^a   Liu, En Hui ^b   Mau, Jeng Leun ^b  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Caffeine; Chelating ability; Phenol, Catechin; Reducing power; Scavenging ability; Steaming green tea

Indexed keywords

ANTIOXIDANTS; CHELATION; EXTRACTION; FERMENTATION; FLAVONOIDS; WATER;

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHELATING ABILITY; COLD WATERS; GREEN TEA; HOT WATER EXTRACTS; PHENOL, CATECHIN; REDUCING POWER; SCAVENGING ABILITY; STEAMING GREEN TEA;

PHENOLS;

EID: 47649104004     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.10.009     Document Type: Article

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