Yin, Dan-Dan <br/><br/>
Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities.  [electronic resource] 

 -  Food chemistry  Nov 2015 
 - 20-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2015.04.032  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Chromatography, High Pressure Liquid<br/>Flavonoids--analysis<br/>Flowers--chemistry<br/>Gas Chromatography-Mass Spectrometry<br/>Nymphaea--chemistry<br/>Polyphenols--analysis<br/>Tandem Mass Spectrometry<br/>Teas, Herbal--analysis<br/>Volatile Organic Compounds--analysis