咖啡因
多酚
红茶
抗氧化剂
食品科学
化学
传统医学
生物化学
生物
医学
内分泌学
作者
Himangshu Deka,Podma Pollov Sarmah,Arundhuti Devi,Pradip Tamuly,Tanmoy Karak
出处
期刊:RSC Advances
[The Royal Society of Chemistry]
日期:2021-01-01
卷期号:11 (19): 11457-11467
被引量:52
摘要
Changes in catechins, caffeine, total polyphenol, theaflavins, and antioxidant activity during CTC processing of black tea from North East India cultivar were studied. Total polyphenol decreased up to 37% with the formation of theaflavins up to 1.8%.
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