Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus (Nelumbo nucifera) Leaf

In this study, fresh lotus leaves at two maturity stages were processed to tea products by different methods (white-tea process, green-tea process and black-tea process). The volatile compounds, phytochemical profiles and antioxidant activities of lotus-leaf tea were investigated. A total of 81 vola...

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Detalles Bibliográficos
Autores principales: Ma, Zhili, Ma, Yu, Liu, Yin, Zhou, Bei, Zhao, Yalin, Wu, Ping, Zhang, Dexin, Li, Deyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818530/
https://www.ncbi.nlm.nih.gov/pubmed/36613414
http://dx.doi.org/10.3390/foods12010198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818530/
https://www.ncbi.nlm.nih.gov/pubmed/36613414
http://dx.doi.org/10.3390/foods12010198

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