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Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas

机译：制备程序对绿色和黑色茶叶酚类含量，抗氧化和抗糖尿病活性的影响

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Tânia Santos de Almeida; Maria Eduarda Machado Araújo; Lucía González Rodríguez; Ana Júlio; Beatriz Garcia Mendes; Rui Miguel Borges dos Santos; José Artur Martinho Simões;
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1. Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas [J] . Tania Santos de?Almeida, Maria Eduarda Machado?Araújo, Lucía González?Rodríguez, Brazilian Journal of Pharmaceutical Sciences . 2019,第4期

机译：制备程序对绿色和黑色茶叶酚类含量，抗氧化和抗糖尿病活性的影响
2. Phenol content and antioxidant activity of green, yellow and black tea leaves [J] . Mirela Kopjar, Maja Tadi?, Vlasta Pili?ota Chemical and Biological Technologies in Agriculture . 2015,第1期

机译：绿，黄和红茶叶中的苯酚含量和抗氧化活性
3. Determination of In Vitro Antidiabetic Effects, Antioxidant Activities and Phenol Contents of Some Herbal Teas [J] . Aynur Büyükbalci, Sedef Nehir El Plant Foods for Human Nutrition . 2008,第1期

机译：几种凉茶的体外抗糖尿病作用，抗氧化活性和苯酚含量的测定
4. THE CHEMILUMINESCENT MEASUREMENT OF THE BLACK AND GREEN TEA ANTIOXIDANT CAPACITY AND THE COMPARISON WITH THEIR ANTIMICROBIAL ACTIVITY [C] . M BANCIROVA, I SNYRYCHOVA International Symposium on Bioluminescence and Chemiluminescence . 2005

机译：黑色和绿茶抗氧化能力的化学发光测量和与抗微生物活性的比较
5. Antioxidant activity and phenolic contents of asparagus juice affected by the treatment of pectolytic enzyme preparations. [D] . Sun, Ting. 2005

机译：果胶酶制剂的处理会影响芦笋汁的抗氧化活性和酚含量。
6. Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green Black Oolong White Yellow and Dark Teas [O] . Cai-Ning Zhao, Guo-Yi Tang, Shi-Yu Cao, 2019

机译：绿茶红茶乌龙茶白茶黄茶和黑茶中30种茶浸液的酚类成分和抗氧化活性
7. Estimation of total phenolic contents and antioxidant capacities in some green and black tea of Saudi Arabia markets and evaluation of their antibacterial activity [O] . O. M. Nassar, M. H. El-Sayed, I. A. Elsehemy 2019

机译：沙特阿拉伯市场一些绿色和红茶的总酚类含量和抗氧化能力的估算及其抗菌活性的评价

Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas

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