Antioxidant activity of different kinds of commercially available teas – diversity and changes during storage

• Autorzy: Duda-Chodak A. , Tarko T. , Sroka P. , Satora P.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

antioxidant activity; black tea; catechin; change; diversity; epicatechin; epigallocatechin gallate; fermentation process; green tea; oxidative damage; phenolic compound; Pu-Erh tea; reactive oxygen species; red tea; storage; storage temperature; tea leaf

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2008
• Tom: 11
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl/volume11/issue4/art-07.html

Twórcy

autor

Duda-Chodak A.

• Department of Fermentation Technology and Technical Microbiology, Food Technology Institute, Agricultural University in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Tarko T.

autor

Sroka P.

autor

Satora P.