Volume 11
Issue 4/volume11
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume11/issue4/volume11/art-07.html
ANTIOXIDANT ACTIVITY OF DIFFERENT KINDS OF COMMERCIALLY AVAILABLE TEAS – DIVERSITY AND CHANGES DURING STORAGE
Aleksandra Duda-Chodak, Tomasz Tarko, Paweł Sroka, Paweł Satora
Department of Fermentation Technology
and Technical Microbiology,
Food Technology Institute,
Agricultural University in Cracow, Poland
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Key words:
green tea, black tea, Pu-Erh tea, fermentation process, catechins, antioxidant activity, storage.
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Aleksandra Duda-Chodak
Department of Fermentation Technology
and Technical Microbiology,
Food Technology Institute,
Agricultural University in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 92
email: aduda-chodak@ar.krakow.pl
Tomasz Tarko
Department of Fermentation Technology
and Technical Microbiology,
Food Technology Institute,
Agricultural University in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 92
Paweł Sroka
Department of Fermentation Technology
and Technical Microbiology,
Food Technology Institute,
Agricultural University in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 92
Paweł Satora
Department of Fermentation Technology
and Technical Microbiology,
Food Technology Institute,
Agricultural University in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.