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NALDC Record Details:
Major flavonoids in dry tea
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Data in the food composition analytical literature were reviewed. They were then aggregated and assembled into a provisional database for the major flavonoids in brewed tea. As levels of fermentation increased from green to oolong to black tea, the major flavan-3-ol profiles changed. Total catechins were 13.6 g/100 g in green and 4.2 g/100 g dry weight in black tea. A discussion of methods to calculate the flavonoid content in tea is presented.
Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems 2005 Sept., v. 18, no. 6
Journal Articles, USDA Authors, Peer-Reviewed
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