Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.
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DOI: 10.1016/j.foodchem.2016.11.110
Abstract: The physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water (PW), mineral water (MW), mountain spring water (MSW), and tap water (TW) from Hangzhou were investigated. The results showed that… read more here.
Keywords: quality; antioxidant capacity; water; quality antioxidant ... See more keywords
Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities
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DOI: 10.3390/antiox10101562
Abstract: Twelve representative edible Chinese teas (Camellia sinensis L.) from six categories (dark tea, black tea, oolong tea, white tea, yellow tea, and green tea) were selected in this study. Tea polysaccharides (TPs) were extracted with… read more here.
Keywords: antioxidant anti; tea polysaccharides; anti diabetic; diabetic activities ... See more keywords