Effect of Girdling on Levels of Catechins in Fresh Leaf in Relation to Quality of ‘Huang Zhi Xiang’ Oolong Tea
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-009-0139-7.pdf
Reference22 articles.
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3. Hampton M (1992) In: Willson KC, Clifford MN (eds) Tea cultivation to consumption, Chapter 14. Chapman and Hall, London, pp 459–510
4. Lin JK, Lin CL, Liang YC, Lin-Shiau SY, Juan IM (1998) Survey of catechins, gallic acid and methylxanthines in fresh, oolong, pu-erh and black teas. J Agric Food Chem 46:3635–3642
5. Sanderson GW (1972) The chemistry of tea and tea manufacturing. In: Runeckles VC, Tso TC (eds) Recent advances in phytochemistry: structural and functional aspects of phytochemistry. New York: Academic Press, pp 247–316
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