Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect
Tea grade causes chemical differences. To reveal its detailed impact, chemical constitute and in vitro antioxidant capacity were determined in 20 ripened Pu-erh teas (RiPT). Their inhibitory activity on α-amylase and α-glucosidase were calculated to evaluate hypoglycemic effect. Results confirmed pi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002688 |
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