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Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green

Yan Liu1, Liyong Luo2, Chenxi Liao1

  • 1College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.

Food Chemistry
|August 14, 2018
PubMed

Keywords:
Antioxidant activityBrewing conditionsGreen teaPhytochemicalResponse surface methodologySensory profile

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