Influence of varied processing methods on the antioxidant capacity, antibacterial activity, and bioavailability of Iranian black, oolong, and green leafy teas
Mozhgan Mehrabi, Masumeh Amiri, Razie Razavi, Ali Najafi, Adel Hajian-Tilaki
Topics & Concepts
Leafy vegetablesBioavailabilityAntioxidant capacityFood scienceChemistryLeafyBlack teaAntioxidantGreen teaAntibacterial activityBotanyBiologyBiochemistryBacteriaBioinformaticsGeneticsTea Polyphenols and EffectsHeavy Metals in PlantsPhytochemicals and Antioxidant Activities