Jian HuiYe, JingJin, Yue RongLiang
Abstract
The antioxidant properties of green tea, oolong tea, black tea and pu-erh tea were studied using DPPH, ABTS and ORAC assays. Green tea had the strongest antioxidant capacities: 201.504 mg trolox/g...
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The antioxidant properties of green tea, oolong tea, black tea and pu-erh tea were studied using DPPH, ABTS and ORAC assays. Green tea had the strongest antioxidant capacities: 201.504 mg trolox/g...
Key concepts: Black tea, Green tea, Food science, Chemistry, Antioxidant, Catechin, Camellia sinensis, Theaflavin