Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient: From extraction of phenolic compounds to cell-based antioxidant/biological activities
| Autor: | de Moura, Cristiane, Kabbas Junior, Tufy, Pedreira, Fernanda Rafaelly de O., Azevedo, Luciana, Furtado, Marianna M., Sant'Ana, Anderson S., Franchin, Marcelo, Gonzaga, Vinicius Rafael, Cui, Yuqing, Wen, Mingchun, Zhang, Liang, Pereira, Romaiana P., Granato, Daniel |
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| Zdroj: | In Food and Chemical Toxicology January 2022 159 |
| Databáze: | ScienceDirect |
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