Far infrared assisted kenaf leaf tea preparation and its effect on phenolic compounds, antioxidant and ACE inhibitory activity
Cheng Wu Jin1, Amal Kumar Ghimeray2, Lan Wang3, Ming Lu Xu4, Jing Pei Piao2 and
Dong Ha Cho2*
1College of Food Engineering, Ludong University, Yantai, Shandong, 264-025, China.
2Department of Bio-Health Technology, Kangwon National University, Chuncheon, Kangwon, 200-701, Korea.
3College of Life Science, Henan Normal University, Xinxiang, Henan, 453-003, China.
4Henan Institute of Science and Technology, Xinxiang, Henan Province 453-003, China.
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