Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi‐cha, Ishizuchi‐kurocha, Awa‐bancha, and Batabatacha, were compared. Antioxidant activity was evaluated by three parameters: copper ion reduction ability, radical trapping ability, and oxygen consumption rate. Processes...

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Detalles Bibliográficos
Autores principales: Horie, Masanori, Nara, Kazuhiro, Sugino, Sakiko, Umeno, Aya, Yoshida, Yasukazu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448361/
https://www.ncbi.nlm.nih.gov/pubmed/28572952
http://dx.doi.org/10.1002/fsn3.442

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448361/
https://www.ncbi.nlm.nih.gov/pubmed/28572952
http://dx.doi.org/10.1002/fsn3.442

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