The phenolic profiles and antioxidant activity in different types of tea

International Journal of Food Science and Technology

Volumn 48, Issue 1, 2013, Pages 163-171

  Yang, Jun ^a,b   Liu, Rui H ^a  

^a Stocking Hall Cornell University ^*  (United States)

^b Frito Lay   (United States)

Author keywords

Antioxidant activity; Antiproliferative activity; Flavonoids; Phenolics; Tea

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIPROLIFERATIVE ACTIVITIES; BIOACTIVE COMPOUNDS; BLACK TEA; BOILING WATER; DOSE-DEPENDENT MANNER; EXTRACTION KINETICS; GREEN TEA; HEALTH BENEFITS; HUMAN CANCER CELLS; OOLONG TEA; PHENOLIC CONTENT; PHENOLICS; SOLID CONTENTS; TEA; TEA EXTRACTS;

EXTRACTION; FLAVONOIDS; HEALTH;

PHENOLS;

CAMELLIA SINENSIS;

EID: 84871267654     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03173.x     Document Type: Article

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