SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 4, Issue 1, 2013, Pages 10-18

Black tea: Chemical analysis and stability

(5) Li, Shiming a Lo, Chih Yu b Pan, Min Hsiung c Lai, Ching Shu c Ho, Chi Tang a

a RUTGERS UNIVERSITY (United States)

b NATIONAL CHIAYI UNIVERSITY (Taiwan)

c NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ACCURATE ANALYSIS; ANTIOXIDANT PROPERTIES; BLACK TEA; BROAD APPLICATION; BROAD SPECTRUM; CARDIO-VASCULAR DISEASE; DIETARY SUPPLEMENTS; FLAVORED TEA; FOOD INGREDIENTS; FUNCTIONAL FOODS; GALLIC ACIDS; HUMAN DISEASE; HUMAN STUDY; HYPERLIPIDEMIA; IN-VITRO; NUTRITIONAL VALUE; OOLONG TEA; POLYPHENOL CONTENT; PROTECTIVE EFFECTS; SCIENTIFIC FINDINGS; TEA EXTRACTS; TEA POLYPHENOLS; THEAFLAVINS; THERAPEUTIC PROPERTIES;

BEVERAGES; BIOACTIVITY; DISEASES; FLAVONOIDS; FOOD ADDITIVES; NUTRITION; VITAMINS;

PHENOLS;

ANIMALIA; CAMELLIA SINENSIS;

AMINO ACID; POLYPHENOL;

CHEMICAL STRUCTURE; CHEMISTRY; REVIEW; TEA; TEMPERATURE;

AMINO ACIDS; MOLECULAR STRUCTURE; POLYPHENOLS; TEA; TEMPERATURE;

EID: 84871753600 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c2fo30093a Document Type: Review

Times cited : (264)

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