Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8276-8283

  Lantano, Claudia ^a   Rinaldi, Massimiliano ^a   Cavazza, Antonella ^a   Barbanti, Davide ^a   Corradini, Claudio ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Black tea; Caffeine; Colour; FRAP; Green tea; Oolong tea

Indexed keywords

ANTIOXIDANTS; CAFFEINE;

ANTIOXIDANT PROPERTIES; BIOACTIVE COMPOUNDS; BLACK TEA; EPIGALLOCATECHIN GALLATE; FRAP; GREEN AND BLACK TEAS; GREEN TEA; OOLONG TEA;

COLOR;

EID: 84947484830     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1971-4     Document Type: Article

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