Antioxidant of green tea and pickle tea product, miang, from northern Thailand
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
https://www.actahort.org/members/showpdf?booknrarnr=1210_34
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Ultrasonication Effects on Quality of Tea-Based Beverages;Beverages;2022-12-27
2. Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product;Fermentation;2022-09-21
3. The Influence of Green and Black Tea Infusion Parameters on Total Polyphenol Content and Antioxidant Activity by ABTS and DPPH Assays;Beverages;2022-03-22
4. A Review on the Biological Activity of Camellia Species;Molecules;2021-04-09
5. The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves;Foods;2021-01-08
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