多酚
抗氧化剂
体外
红茶
化学
消化(炼金术)
绿茶
食品科学
胆汁酸
生物化学
色谱法
作者
Zhengmei Wu,Jianwen Teng,Li Huang,Ning Xia,Baoyao Wei
出处
期刊:RSC Advances
[The Royal Society of Chemistry]
日期:2015-01-01
卷期号:5 (112): 92089-92095
被引量:33
摘要
The stability and antioxidant activity of phenolic compounds, as well as the bile acid-binding activity of green, black, raw liubao and aged liubao tea duringin vitrogastrointestinal digestion were evaluated.
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