Effect of brewing conditions on polyphenols in the dark tea (Camellia sinensis L.) infusions: content, composition and antioxidant activities
Author:
Affiliation:
1. Huangshan University, China; Tianjin University of Science and Technology, China
2. Huangshan University, China
3. Huangshan University, China; Huangshan University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101186&tlng=en
Reference35 articles.
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3. Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology;Chen S.;Food Chemistry,2018
4. Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas;Cheng L.;LWT,2021
5. Dark tea extracts: chemical constituents and modulatory effect on gastrointestinal function;Gong Z.-P.;Biomedicine and Pharmacotherapy,2020
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