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Fig. 1 | Food Production, Processing and Nutrition

Fig. 1

From: Effect of drying methods and parameters on the antioxidant properties of tea (Camellia sinensis) leaves

Fig. 1

HPLC Chromatogram of Tea Leaves Dried Using (a) Freeze Drying, (b) SHS Drying, and (c) Oven Drying Methods. Peaks: (1 = gallic acid), (2 = theobromine), (3 = epicatechin), (4 = epigallocatechin gallate (EGCG)), (5 = caffeine), (6 = rutin), (7 = myricetin). (SHS = Superheated steam)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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