Nutritional and functional characteristics of seven grades of black tea produced in Turkey

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 31, 2012, Pages 7682-7689

  Serpen, Arda ^a   Pelvan, Ebru ^b   Alasalvar, Cesarettin ^b   Mogol, Burçe Ataç ^a   Yavuz, Havvana Tuba ^c   Gökmen, Vural ^a   Özcan, Nihat ^b   Özçelik, Beraat ^c  

^a HACETTEPE UNIVERSITY   (Turkey)

^b MATERIALS INSTITUTE   (Turkey)

^c ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

antioxidant activity; black tea; carotenoids; catechin; chlorophylls; grades; minerals; phenolics; water soluble vitamins

Indexed keywords

ANTIOXIDANT ACTIVITIES; BLACK TEA; CAROTENOIDS; CATECHIN; GRADES; PHENOLICS;

CARBOHYDRATES; CHLOROPHYLL; MINERALS; ORGANIC ACIDS; PIGMENTS; PLANTS (BOTANY); VITAMINS;

PHENOLS;

GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT; VITAMIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; NUTRITIONAL VALUE; TEA; TURKEY (REPUBLIC);

CAMELLIA SINENSIS; GALLIC ACID; HYDROXYBENZOATES; NUTRITIVE VALUE; PLANT EXTRACTS; TEA; TURKEY; VITAMINS;

CAMELLIA SINENSIS;

EID: 84864708690     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302058d     Document Type: Article

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