HIGHLIGHTS
- who: Jun-Feng Yin and Yong-Quan Xu from the Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland, National Quality Supervision and Inspection Center, Fujian, China have published the research: Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea, in the Journal: (JOURNAL)
- what: In this study, the above two assays were conducted to assess the antioxidant activity of three TOTs .
- how: All experiments were carried out in triplicate and . . .
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