Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties-Reference-Cited by-同舟云学术

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Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties

Published:2018-05 Issue: Volume:248 Page:111-118
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pérez-Burillo S.,Giménez R.,Rufián-Henares J.A.,Pastoriza S.

Funder

Spanish Ministry of Economy and Competitiveness

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

2. Effect of brewing duration on the antioxidant and hepatoprotective abilities of tea phenolic and alkaloid compounds in a t-BHP oxidative stress-induced rat hepatocyte model;Braud;Molecules,2015

3. Beneficial effects of green tea—A review;Cabrera;Journal of the American College of Nutrition,2006

4. Determination of tea components with antioxidant activity;Cabrera;Journal of Agricultural and Food Chemistry,2003

5. Antioxidant activity of white, green and black tea obtained from the same tea cultivar;Carloni;Food Research International,2013

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