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Journal of Tea Science ›› 2005, Vol. 25 ›› Issue (4): 237-241.doi: 10.13305/j.cnki.jts.2005.04.001

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Review on Antioxidative Mechanism of Theaflavins

CHEN Hu, HU Yin, ZHOU Rui, ZHAO Jian   

  1. Shanghai Ke Bao Biotechnology Company, Ltd, Shanghai, 200041, China
  • Online:2005-12-25 Published:2019-09-16

Abstract: The content of theaflavins is an important index of black tea’s quality, are the major substance in black tea, which show significant antioxidative effect. The antioxidative mechanism of theaflavins was revieved in this paper

Key words: Theaflavins, Antioxidant, Mechanism, Review

CLC Number: