Main Nutritional and Functional Ingredients and Antioxidant Evaluation of Xanthoceras sorbifolia Bunge Bud Tea and Leaf Tea
With the Xanthoceras sorbifolia Bunge bud tea and leaf tea grown on Gaotai, Zhangye as the test materials, the nutritional functional components and antioxidant activity of them were compared. INQ method was used to evaluate the quality of its nutritional ingredients and the correlation between func...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110047 |