Effects of Key Components on the Antioxidant Activity of Black Tea

Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxidant activity of black tea. In this study, the anti...

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Detalles Bibliográficos
Autores principales: Wang, Weiwei, Le, Ting, Wang, Wei, Yu, Luting, Yang, Lijuan, Jiang, Heyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453510/
https://www.ncbi.nlm.nih.gov/pubmed/37628133
http://dx.doi.org/10.3390/foods12163134

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453510/
https://www.ncbi.nlm.nih.gov/pubmed/37628133
http://dx.doi.org/10.3390/foods12163134

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