Open AccessAntioxidant Capacity of White Tea (Camelia Sinensis) Extract: Compared to Green, Oolong and Black Tea
Author(s) -
Rohadi,
Dea Ira Lelita,
Aldila Sagitaning Putri
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/292/1/012018
Subject(s) - dpph , chemistry , food science , gallic acid , flavonoid , green tea extract , antioxidant , fermentation , camellia sinensis , quercetin , catechin , green tea , polyphenol , botany , organic chemistry , biology