Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

Tea (Camellia sinensis L.) leaves undergo complex chemical transformations during black tea processing. However, the dynamic chemical changes during tea processing have not been explored in popular cultivars of North East India. In this study, changes in catechins, caffeine, total polyphenol (TP) an...

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Detalles Bibliográficos
Autores principales: Deka, Himangshu, Sarmah, Podma Pollov, Devi, Arundhuti, Tamuly, Pradip, Karak, Tanmoy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8695946/
https://www.ncbi.nlm.nih.gov/pubmed/35423631
http://dx.doi.org/10.1039/d0ra09529j

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8695946/
https://www.ncbi.nlm.nih.gov/pubmed/35423631
http://dx.doi.org/10.1039/d0ra09529j

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