The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions
Many studies have found that tea has an antioxidant, anti-inflammatory, anti-cancer, anti-obesogenic and anti-diabetic effect, mostly associated with the content of anti-oxidant compounds. Polyphenols, being the main secondary metabolites in tea, are often considered the physiological markers determ...
Uloženo v:
| Hlavní autoři: | , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2024-02-01
|
| Edice: | Applied Sciences |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2076-3417/14/5/2014 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|