Effect of water quality on the nutritional components and antioxidant activity of green tea extracts

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 110-114

  Danrong, Zhou ^a   Yuqiong, Chen ^a   Dejiang, Ni ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activities; Green tea extracts; Nutritional components; Water quality

Indexed keywords

ACTIVATED CARBON; CAFFEINE; CARBOHYDRATE; CATECHIN; COPPER; FLUORINE; GREEN TEA EXTRACT; LEAD; POLYPHENOL; TAP WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CONDUCTANCE; CONTROLLED STUDY; DEIODINATION; FOOD ANALYSIS; FOOD COMPOSITION; PH; REVERSE OSMOSIS; WATER MANAGEMENT; WATER QUALITY;

EID: 53149121969     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.033     Document Type: Article

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