Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts

• المؤلفون الرئيسيون: Xiao-Yu Xu (مؤلف), Jie Zheng (مؤلف), Jin-Ming Meng (مؤلف), Ren-You Gan (مؤلف), Qian-Qian Mao (مؤلف), Ao Shang (مؤلف), Bang-Yan Li (مؤلف), Xin-Lin Wei (مؤلف), Hua-Bin Li (مؤلف)
• التنسيق: كتاب
• منشور في: MDPI AG, 2019-11-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments...