Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 31, 2013, Pages 7529-7536

  Alasalvar, Cesarettin ^a   Pelvan, Ebru ^a   Özdemir, Kübra Sultan ^b   Kocadagìli, Tolgahan ^b   Mogol, Burçe Ataç ^b   Pasli, Ayça Ayfer ^c   Özcan, Nihat ^a   Özçelik, Beraat ^c   Gökmen, Vural ^b  

^a MATERIALS INSTITUTE   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

^c ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

antioxidant activity; carotenoids; instant tea; minerals; phenolics; taste active compounds; water soluble vitamins

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CAROTENOIDS; INSTANT TEAS; PHENOLICS; TASTE-ACTIVE COMPOUNDS; WATER-SOLUBLE VITAMINS;

ALKALOIDS; AMINO ACIDS; FLAVONOIDS; METABOLITES; MINERALS; NITROGEN COMPOUNDS; SUGARS; VITAMINS;

AGENTS;

EID: 84881222895     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4015137     Document Type: Article

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