Quality and antioxidant property of three types of tea infusions

Journal of Food Processing and Preservation

Volumn 38, Issue 4, 2014, Pages 1401-1408

  Lin, Sheng Dun ^a   Udompornmongkol, Panisa ^b   Yang, Joan Hwa ^c   Chen, Shin Yu ^b   Mau, Jeng Leun ^b  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c SHIH CHIEN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CAFFEINE CONTENTS; CAMELLIA SINENSIS; CHELATING ABILITY; SCAVENGING ABILITY; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES; VISUAL APPEARANCE;

PLANTS (BOTANY);

EID: 84904752918     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12099     Document Type: Article

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