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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| 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 |