Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study
Camellia sinensis teas, and tisanes derived from herbs or fruit, are rich in polyphenolic, antioxidant compounds. This study compared the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging capacity, and caffeine content of t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2017-08-01
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| Series: | Food Research |
| Subjects: |