Browsing Department of Chemistry by Subject "Black tea, Green tea, Theanine, Chlorogenic acid, Gallic acid"
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Effects of processing technologies on chlorogenic acid, gallic acid and theanine in selected Kenyan tea cultivars
(Tea Research Institute, Kenya, 2018)Tea (Camellia sinensis) is popular for its high levels of polyphenols which are attributed to its antioxidant properties. However, other associated biomolecules are also potent antioxidants and contribute to health effects. ...