Antioxidant activity of different white teas: Comparison of hot and cold tea infusions

Journal of Food Composition and Analysis

Volumn 33, Issue 1, 2014, Pages 59-66

  Damiani, Elisabetta ^a   Bacchetti, Tiziana ^a   Padella, Lucia ^a   Tiano, Luca ^a   Carloni, Patricia ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Antioxidant activity; Bioactive non nutrients; Camellia sinensis; Catechins; Chelating activity; Food analysis; Food composition; Food processing; Hot and cold water steeping; LDL; Nutrient retention; Phenolic content; Tea brewing conditions; White tea

Indexed keywords

EID: 84892845142     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2013.09.010     Document Type: Article

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