| Issue |
BIO Web Conf.
Volume 124, 2024
The 2nd International Conference on Food Science and Bio-medicine (ICFSB 2024)
|
|
|---|---|---|
| Article Number | 01012 | |
| Number of page(s) | 6 | |
| Section | Food Science and Biomolecular Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202412401012 | |
| Published online | 23 August 2024 | |
Research Progress on the Antioxidant Activity of Oolong Tea
College of Food Science and Engineering, Lingnan Normal University, Chikan, Zhanjiang, Guangdong, China
* Corresponding author’s email: lele1500759604@outlook.com
Oolong tea, a unique type of semi-fermented tea, has garnered widespread attention in recent years due to its distinctive production process and nutritional composition. Particularly, its antioxidant capacity has become a focal point for numerous researchers. This study systematically reviews the latest research advances in antioxidant compounds in oolong tea, discusses their potential applications in food preservation, processing, and functional food development, and anticipates future developments in the antioxidant activity of oolong tea.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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