Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas-Reference-Cited by-同舟云学术

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Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

Published:2017-12 Issue: Volume:236 Page:142-151
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Yong-Quan,Zou Chun,Gao Ying,Chen Jian-Xin,Wang Fang,Chen Gen-Sheng,Yin Jun-Feng

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang

Innovation Project for Chinese Academy

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Green tea catechins during food processing and storage: A review on stability and detection;Ananingsih;Food Research International,2013

2. Kind of water used in tea factories and its effect on quality;Chakraborty;Two-and-a-Bud,1971

3. Application of prompt activation analysis in the determination of fluorine in tea, in international geochemical standards, bones and teeth of experimental animals;Chaudhri;Journal of Radioanalytical and Nuclear Chemistry,2007

4. Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers;Fan;Food Chemistry,2016

5. Antioxidant activity of tea polyphenols in vivo: Evidence from animal studies;Frei;Journal of Nutrition,2003

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