Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential
Jordan Teixeira Oliveira, Fernanda Machado da Costa, Taiciane Gonçalves da Silva, Greice Dotto Simões, Elisa dos Santos Pereira, Paola Quevedo da Costa, Robson Andreazza, Paulo Cavalheiro Schenkel, Simone Pieniz
Topics & Concepts
ChemistryDPPHFood scienceAntioxidantTBARSGreen teaLipid peroxidationComposition (language)EnzymeGreen tea extractBiochemistryPhilosophyLinguisticsTea Polyphenols and EffectsGinkgo biloba and Cashew ApplicationsPhytochemicals and Antioxidant Activities