Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves

Blueberry leaves, by‐products of the blueberry industry, could be explored as source of functional foods, such as teas. Three different types of tea, including nonfermented green tea, semifermented oolong tea, and fully fermented red tea from blueberry leaves, were investigated on their chemical com...

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Detalles Bibliográficos
Autores principales: Chai, Zhi, Tian, Liangliang, Yu, Hong, Zhang, Liangcong, Zeng, Qilong, Wu, Han, Yan, Zheng, Li, Dajing, Hutabarat, Ruth Paulina, Huang, Wuyang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063381/
https://www.ncbi.nlm.nih.gov/pubmed/32180976
http://dx.doi.org/10.1002/fsn3.1455

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063381/
https://www.ncbi.nlm.nih.gov/pubmed/32180976
http://dx.doi.org/10.1002/fsn3.1455

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