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http://dx.doi.org/10.3839/jabc.2010.010

Preparation of Mulberry Leaves Tea and Its Quality Characteristics  

Kim, Dong-Chung (Department of Human Nutrition and Food Science, International Institute of Bio and Health Science, Chungwoon University)
In, Man-Jin (Department of Human Nutrition and Food Science, International Institute of Bio and Health Science, Chungwoon University)
Chae, Hee-Jeong (Department of Food and Biotechnology, Hoseo University)
Publication Information
Journal of Applied Biological Chemistry / v.53, no.1, 2010 , pp. 56-59 More about this Journal
Abstract
An optimal manufacturing process was established for the mass-production of mulberry leaves tea. The produced tea contained abundant dietary fibers, $\beta$-carotenes, and calcium. Also the polyphenol content and antioxidant activity of mulberry leaves tea were higher than those of simply dried mulberry leaves. These results imply that this tea manufacturing process is effective to utilize the useful components of mulberry leaves.
Keywords
antioxidant activity; manufacturing process; mulberry leaves tea;
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