Impact Of Fermentation Degree On The Antioxidant Activity Of Pu-Erh Tea In Vitro

Journal of Food Biochemistry

Volumn 36, Issue 3, 2012, Pages 262-267

  Zhang, Lingzhi ^a   Wang, Dengliang ^a   Chen, Weixin ^a   Tan, Xindong ^a   Wang, Pengcheng ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-OXIDATION; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; FREE RADICAL SCAVENGING CAPACITY; GREEN TEA; HUMAN HEALTH; HYDROXYL FREE RADICALS; HYDROXYL RADICALS; IN-VITRO; RADICAL SCAVENGING; RADICAL SCAVENGING ACTIVITY; SCAVENGING ABILITY; SCAVENGING ACTIVITIES; SUPEROXIDE ANIONS; TEA SAMPLES; WATER EXTRACTS;

FERMENTATION; FREE RADICALS; IONS; OXYGEN; SOLVENT EXTRACTION;

PILES;

EID: 84861834600     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00536.x     Document Type: Article

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