Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (<i>Lithocarpus litseifolius</i> [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant...

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Váldodahkkit:	Hong-Yan Liu, Yi Liu, Ying-Hui Mai, Huan Guo, Xiao-Qin He, Yu Xia, Hang Li, Qi-Guo Zhuang, Ren-You Gan
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2021-08-01
Ráidu:	Foods
Fáttát:	<i>Lithocarpus litseifolius</i> instant tea phenolics antioxidant response surface methodology
Liŋkkat:	https://www.mdpi.com/2304-8158/10/8/1930
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