Comparison of the nutrient and chemical contents of traditional Korean Chungtaejeon and green teas

Plant Foods for Human Nutrition

Volumn 65, Issue 2, 2010, Pages 186-191

  Park, Yong Seo ^a   Lee, Mi Kyung ^a   Heo, Buk Gu ^b   Ham, Kyung Sik ^a   Kang, Seong Gook ^a   Cho, Ja Yong ^c   Gorinstein, Shela ^d  

^a Mokpo National University   (South Korea)

^b Naju Foundation of Natural Dyeing Culture   (South Korea)

^c Jeonnam Provincial College   (South Korea)

^d HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Antioxidant activity; Bioactive substances; Korean teas

Indexed keywords

AMINO ACID; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS; TRACE ELEMENT;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; KOREA; NUTRITIONAL VALUE; TEA;

AMINO ACIDS; ANTIOXIDANTS; CAMELLIA SINENSIS; FERMENTATION; FLAVONOIDS; KOREA; MICRONUTRIENTS; NUTRITIVE VALUE; PHENOLS; PLANT EXTRACTS; TEA;

EID: 77953324753     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-010-0170-8     Document Type: Article

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