Effects of water hardness on the flavor and antioxidant activity of Ishizuchi dark tea
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference23 articles.
1. Effect of water hardness on catechin and caffeine content in green tea infusion;Cabrera;Molecules (Basel, Switzerland),2021
2. The influence of water composition on flavor and nutrient extraction in green and black tea;Franks;Nutrients,2019
3. Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea;Horie;Food Science & Nutrition,2017
4. Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi-kurocha;Horie;Journal of Food Processing and Preservation,2019
5. Theabrownin from Pu-erh tea attenuates hypercholesterolemia via modulation of gut microbiota and bile acid metabolism;Huang;Nature Communications,2019
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