Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies

Food Research International

Volumn 100, Issue , 2017, Pages 486-493

  Lv, Hai peng ^a   Zhang, Yue ^a   Shi, Jiang ^a   Lin, Zhi ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Antioxidant activities; Aroma composition; Dark tea; Phytochemical profiles

Indexed keywords

ANTIOXIDANTS; ASSAYS; FLAVONOIDS; METABOLITES; ODORS; PHENOLS; SATURATED FATTY ACIDS;

ANTI-OXIDANT ACTIVITIES; AROMA COMPOSITIONS; DARK TEA; GALLATE; PHYTOCHEMICAL; PUBCHEM;

PALMITIC ACID;

ANTIOXIDANT; CATECHIN; FLAVONOID; PALMITIC ACID; PHENOL DERIVATIVE; PHYTOCHEMICAL; POLYPHENOL;

CAMELLIA SINENSIS; CHEMISTRY; FOOD HANDLING; PROCEDURES; TEA;

ANTIOXIDANTS; CAMELLIA SINENSIS; CATECHIN; FLAVONOIDS; FOOD HANDLING; PALMITIC ACID; PHENOLS; PHYTOCHEMICALS; POLYPHENOLS; TEA;

EID: 85008970202     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.10.024     Document Type: Article

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