Comparison of Antimutagenic Effect of Various Tea Extracts (Green, Oolong, Pouchong, and Black Tea)

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.57, Iss.1, 1994-01, pp. : 54-58

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Enzymatic clarification of tea extracts

By Agbo F. Spradlin J.E.

Trends in Food Science and Technology, Vol. 7, Iss. 4, 1996-04 ,pp. : 143-143

Elsevier

Access to resources Recommend Favorite

Aflatoxins in black tea in Iran

By Pouretedal Zohreh Mazaheri Mansooreh

Food Additives and Contaminants: Part B, Vol. 6, Iss. 2, 2013-06 ,pp. : 127-129

Taylor & Francis Ltd

Access to resources Recommend Favorite

Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

By Chen Yu Long

Food Reviews International, Vol. 27, Iss. 1, 2011-01 ,pp. : 1-15

Taylor & Francis Ltd

Access to resources Recommend Favorite

A Thought on the Biological Activities of Black Tea

By Sharma Vasundhara Rao L. Jagan Mohan

Critical Reviews in Food Science and Nutrition, Vol. 49, Iss. 5, 2009-05 ,pp. : 379-404

Taylor & Francis Ltd

Access to resources Recommend Favorite

Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts

By Horžić Dunja

Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2858-2870

Springer Publishing Company

Access to resources Recommend Favorite