Sustainable and effective approach to recover antioxidant compounds from purple tea (Camellia sinensis var. assamica cv. Zijuan) leaves
Cristiane de Moura, Tufy Kabbas, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araújo Vieira do Carmo, Carolina Turnes Pasini Deolindo, Heitor Daguer, Luciana Azevedo, Yong‐Quan Xu, Daniel Granato
Topics & Concepts
Camellia sinensisCamelliaAntioxidantBotanyGreen teaTheaceaeChemistryBiologyHorticultureFood scienceBiochemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies