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Journal of Food Quality
Volume 2018 (2018), Article ID 5156073, 6 pages
https://doi.org/10.1155/2018/5156073
Research Article

Antioxidative and Antimelanoma Effects of Various Tea Extracts via a Green Extraction Method

1Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
3Department of Biology, University of Texas at San Antonio, San Antonio, TX 78249, USA
4Graduate Institute of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
5Department of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
6Department of Life Science, National Chung Hsing University, Taichung 402, Taiwan
7Center for Stem Cell Research, Kaohsiung Medical University, Kaohsiung 807, Taiwan

Correspondence should be addressed to Hui-Min David Wang

Received 7 July 2017; Revised 23 October 2017; Accepted 27 November 2017; Published 13 February 2018

Academic Editor: José A. Beltrán

Copyright © 2018 Yihui Chen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Yihui Chen, Jyun-Yin Huang, Yichi Lin, et al., “Antioxidative and Antimelanoma Effects of Various Tea Extracts via a Green Extraction Method,” Journal of Food Quality, vol. 2018, Article ID 5156073, 6 pages, 2018. doi:10.1155/2018/5156073