咖啡因
剂量
化学
戊巴比妥
红茶
药理学
多酚
茶黄素
食品科学
γ-氨基丁酸
医学
生物化学
内科学
抗氧化剂
受体
作者
Wenxia Zhao,Yun Li,W. Ma,Yihe Ge,Yahui Huang
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2015-01-01
卷期号:6 (10): 3393-3398
被引量:35
摘要
The aims of this study were to analyze the changes in quality components of gamma (γ)-aminobutyric acid (GABA) black tea during processing, and to investigate the effect of three dosages of GABA black tea on sleep improvement.
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