Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Catechin Profiles"'
Autor:
Lisete Sousa Paiva, Ana Paula Dias, Massimo Francesco Marcone, José António Bettencourt Baptista
Publikováno v:
Beverages, Vol 9, Iss 4, p 94 (2023)
The objective of this study was to investigate the variability of natural bioactive compounds, such as catechin, theaflavin, total phenolic content (TPC), and total flavonoid content (TFC), of Azorean black tea (Camellia sinensis L., O. Kuntze) as we
Externí odkaz:
https://doaj.org/article/22a3ef70431f4fb6ba05959674c5acc6
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 227-234 (2020)
During Camellia sinensis tea processing, manufacturers usually remove the internodes, which are classified as waste. This study presents the first determination of plant part contribution, particularly internodes, to green tea quality, in order to fi
Externí odkaz:
https://doaj.org/article/efd399dbe642444eb60ab1b4f8a90cd1
Akademický článek
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Publikováno v:
Current Research in Food Science
Current Research in Food Science, Vol 3, Iss, Pp 227-234 (2020)
Current Research in Food Science, Vol 3, Iss, Pp 227-234 (2020)
During Camellia sinensis tea processing, manufacturers usually remove the internodes, which are classified as waste. This study presents the first determination of plant part contribution, particularly internodes, to green tea quality, in order to fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9772ec753dbb5b5a76030169ea2ed822
http://europepmc.org/articles/PMC7782930
http://europepmc.org/articles/PMC7782930
Leaves from Camellia sinensis have been used to make teas for a long time, however, less attention has been paid to the flowers, which is a waste of an abundant resource that should be valorized. This study evaluates the representative tea metabolite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcaf0031b9d2a4c4add79ad4c68d05a0
https://hdl.handle.net/10400.3/6246
https://hdl.handle.net/10400.3/6246
Akademický článek
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