Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)-Reference-Cited by-同舟云学术

Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

Author:

Chen Yu Long¹,Duan Jun¹,Jiang Yue Ming¹,Shi John²,Peng Litao³,Xue Sophia²,Kakuda Yukio⁴

Affiliation:

1. a South China Botanical Garden , Chinese Academy of Sciences , Guangzhou , The People's Republic of China

2. b Guelph Food Research Center , Agriculture and Agri-Food Canada , Guelph , Ontario , Canada

3. c College of Food Science and Technology , Huazhong Agricultural University , Wuhan , The People's Republic of China

4. d Department of Food Science , University of Guelph , Guelph , Ontario , Canada

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

Reference75 articles.

1. Gong , Z. 2004.Chinese Oolong tea(in Chinese), 189Hangzhou: Photography Press of Zhejiang Province.

2. National Bureau of Statistics of China . 2008.China rural statistical year book, 419Beijing, China: China statistical press. 2008

3. Chen , Z.M. 1992.Chinese Tea Classic(in Chinese), 785Shanghai: Cultural Press of Shanghai.

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