NDLI: Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea

Content Provider	Scilit
Author	Chen, Haixia Qu, Zhishuang Fu, Lingling Dong, Peng Zhang, Xin
Copyright Year	2009
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01231.x/pdf
Ending Page	C474
Page Count	6
Starting Page	C469
e-ISSN	17503841
DOI	10.1111/j.1750-3841.2009.01231.x
Journal	Journal of food science
Issue Number	6
Volume Number	74
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2009-08-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Food Science and Technology Antioxidant Activities Glycosidase Inhibitory Effects Tea Polysaccharide
Content Type	Text
Resource Type	Article

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Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea