Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae
Green, black and white teas are all produced from leaves and shoots of Camellia sinensis, the only difference is how they are processed. The aim of this study was to compare the total phenols and flavonoid contents and antioxidant capacity of green, black and white tea bags of different brands. The...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2014
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| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-05722014000300003 |
| País: | Brasil |
| Oai: | oai:scielo:S1516-05722014000300003 |