Quality, antioxidant activity and composition of Indian black teas
Author:
Funder
CSIR-CFTRI
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-017-2506-y.pdf
Reference29 articles.
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2. Cloughley JB, Ellis RT, Pelnlington S, Humphrey P (1982) Volatile constituents of some Central Africa Black-tea clones. J Agric and Food Chem 80:842–845
3. Dreosti IE, Wargovich MJ, Yang CS (1997) Inhibition of carcinogenesis by tea: the evidence from experimental studies. CRC Crit Rev Food Sci Nutr 37:761–770
4. Ferrara L, Montesanoa D, Senatore A (2001) The distribution of minerals and flavonoids in the tea plant. II Farmaco 56:397–401
5. Gallahera RN, Gallaherb K, Marshalla AJ, Marshallc AC (2006) Mineral analysis of ten types of commercially available tea. J Food Comp Anal 19:S53–S57
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