Comparison of phenolic substances and antioxidant activities in different varieties of chrysanthemum flower under simulated tea making conditions
Xuejiao Cao, Xiong Xiong, Zhuohui Xu, Qingzhu Zeng, Shan He, Yang Yuan, Yulin Wang, Xinquan Yang, Dongxiao Su
Topics & Concepts
Syringic acidChemistryGallic acidCatechinCaffeic acidFerulic acidDPPHVanillic acidFood scienceChlorogenic acidAntioxidantPhenolic acidHigh-performance liquid chromatographyFlavonoidBotanyChromatographyOrganic chemistryPolyphenolBiologyPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsFree Radicals and Antioxidants