Green and white teas as health-promoting foods
Author:
Affiliation:
1. Departamento de Nutrición y Bromatología
2. Instituo de Nutrición Y Tecnología de los Alimentos
3. Centro de Investigación BIomédica
4. Universidad de Granada
5. Granada
Abstract
Tea is one of the most consumed beverages around the world and as such, it is constantly the object of novel research.
Funder
Universidad de Granada
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00261A
Reference128 articles.
1. Green Tea: An Ancient Antioxidant Drink for Optimal Health?
2. Chinese Green Tea in Mali, Cultural Mobility and African Agency in the Global South
3. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions
4. Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas
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