Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea
Author:
Affiliation:
1. Akdeniz University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v36n4/0101-2061-cta-1678-457X17016.pdf
Reference30 articles.
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4. Determination of tea components with antioxidant activity;Cabrera C.;Journal of Agricultural and Food Chemistry,2003
5. Effect of storage temperature on phenolics stability in hawthorn (Crataegus pinnatifida var. major) fruits and a hawthorn drink;Chang Q.;Food Chemistry,2006
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