Comparing the effects of three processing methods on the efficacy of mulberry leaf tea: Analysis of bioactive compounds, bioavailability and bioactivity
Huixin Bai, Wei Jiang, Ruonan Yan, Fengyun Wang, Lixia Jiao, Linrui Duan, Pu Jia, Yanhua Xie, Siwang Wang
Topics & Concepts
BioavailabilityChemistryFood scienceAntioxidantBiological activityFlavorIn vitroBiologyBiochemistryPharmacologyFree Radicals and AntioxidantsPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects