Stir-frying treatments affect the phenolics profiles and cellular antioxidant activity of Adinandra nitida tea (Shiyacha) in daily tea model

著录项

• 来源
  《International journal of food science & technology》 |2017年第8期|1820-1827|共8页
• 作者

  Yongsheng Chen; Yingbin Shen; Xiong Fu; Arshad Mehmood Abbasi; Rian Yan;

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• 作者单位

  Department of Food Science and Engineering, Jinan University, 601 Huangpu Avenue West, Guangzhou 510632, China,School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, China;

  Department of Food Science and Engineering, Jinan University, 601 Huangpu Avenue West, Guangzhou 510632, China;

  School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, China;

  School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, China,Department of Environmental Sciences, COMSATS Institute of Information Technology Abbottabad (CUT), Abbottabad 45550, Pakistan;

  Department of Food Science and Engineering, Jinan University, 601 Huangpu Avenue West, Guangzhou 510632, China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Adinandra nitida; antiproliferative; cellular antioxidant; functional tea; phenolics; stir-fry;

  机译：Adinandra nitida;抗增殖细胞抗氧化剂功能茶;酚醛树脂翻炒;