Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties Article

Sharpe, Erica, Hua, Fang, Schuckers, Stephanie et al. (2016). Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties . FOOD CHEMISTRY, 192 380-387. 10.1016/j.foodchem.2015.07.005

Open Access

cited authors

  • Sharpe, Erica; Hua, Fang; Schuckers, Stephanie; Andreescu, Silvana; Bradley, Ryan

sustainable development goals

authors

publication date

  • February 1, 2016

published in

keywords

  • Antioxidant
  • Bagged
  • Brewing conditions
  • CATECHINS
  • Camellia sinensis
  • Catechin
  • Chemistry
  • Chemistry, Applied
  • Food Science & Technology
  • Green tea
  • Growing location
  • Harvest season
  • Life Sciences & Biomedicine
  • Loose leaf
  • NanoCerac
  • Nutrition & Dietetics
  • ORAC
  • PH
  • POLYPHENOLS
  • Physical Sciences
  • Polyphenol
  • Re-infusion
  • Science & Technology
  • Temperature
  • Time

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

start page

  • 380

end page

  • 387

volume

  • 192