Enhancing the Antioxidant Activity of Tea (Camellia sinensis) Through Common Herbal Infusions
ea is the second most widely consumed beverage globally, after water, and is known for its substantial antioxidant properties, primarily due to its phenolic content. This study quantifies phenolic compounds and assesses antioxidant activity in ten types of tea and selected herbal infusions, individu...
| Main Authors: | , , , |
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2024
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| Online Access: | https://hdl.handle.net/1721.1/157435 |