Optimisation of supercritical carbon dioxide extraction of essential oil of flowers of tea (Camellia sinensisL.) plants and its antioxidative activity-Reference-Cited by-同舟云学术

Optimisation of supercritical carbon dioxide extraction of essential oil of flowers of tea (Camellia sinensisL.) plants and its antioxidative activity

Published:2013-07-01 Issue:2 Volume:94 Page:316-321
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chen Zhenchun¹,Mei Xin²,Jin Yuxia¹,Kim Eun-Hye¹,Yang Ziyin²,Tu Youying¹

Affiliation:

1. Department of Tea Science; Zhejiang University; 866 Yuhangtang Road Hangzhou 310058 China

2. Key Laboratory of Plant Resource Conservation and Sustainable Utilization, South China Botanical Garden; Chinese Academy of Sciences; Xingke Road 723 Tianhe District Guangzhou 510650 China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. Tea flowers' value in use and the comprehensive exploitation of the products;Chen;Mod Agric Technol (in Chinese),2007

5. SS and Lin JK, Determination of tea polyphenols and caffeine in tea flowers (Camellia sinensis) and their hydroxyl radical scavenging and nitric oxide suppressing effects;Lin;J Agric Food Chem,2003

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