Effect of Different Brewing Methods on Quality of Green Tea-Reference-Cited by-同舟云学术

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Effect of Different Brewing Methods on Quality of Green Tea

Published:2013-04-16 Issue:3 Volume:38 Page:1234-1243
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Lin Sheng-Dun¹,Yang Joan-Hwa²,Hsieh Yun-Jung³,Liu En-Hui³,Mau Jeng-Leun³

Affiliation:

1. Department of Food Science and Technology; Hungkuang University; Taichung City Taiwan

2. Department of Restaurant and Institutional Management; Shih Chien University; Taipei City Taiwan

3. Department of Food Science and Biotechnology; National Chung-Hsing University; 250 Kuokuang Road Taichung City 40227 Taiwan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12084/fullpdf

Reference13 articles.

1. Green tea catechins partially protect DNA from OH radical-induced strand breaks and base damage through fast chemical repair of DNA radicals;Anderson;Carcinogenesis,2001

2. Determination of tea compounds with antioxidant activity;Cabrera;J. Agric. Food Chem.,2003

3. Studies on protective mechanisms of four components of green tea polyphenols against lipid peroxidation in synaptosomes;Guo;Biochim. Biophys. Acta,1996

4. Why drinking green tea could prevent cancer;Jankun;Nature,1997

5. Molecular and sensory studies on the umami taste of Japanese green tea;Kaneko;J. Agric. Food Chem.,2006

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