Improving the Polyphenol Content of Tea-Reference-Cited by-同舟云学术

Improving the Polyphenol Content of Tea

Published:2012-12-17 Issue:3 Volume:32 Page:192-215
ISSN:0735-2689
Container-title:Critical Reviews in Plant Sciences
language:en
Short-container-title:Critical Reviews in Plant Sciences

Author:

Tounekti T.¹,Joubert E.²³,Hernández I.⁴,Munné-Bosch S.⁴

Affiliation:

1. a Unit of Biodiversity and Valorisation of the Bioresources in Arid Zones, Faculty of Sciences of Gabès, University of Gabès, Cité Erriadh, Zrig , Gabès , Tunisia

2. b Post-Harvest & Wine Technology Division, Agricultural Research Council (Infruitec-Nietvoorbij) , Stellenbosch , South Africa

3. c Department of Food Science , Stellenbosch University , Matieland , South Africa

4. d Departament de Biologia Vegetal , Universitat de Barcelona, Facultat de Biologia , Barcelona , Spain

Publisher

Informa UK Limited

Subject

Plant Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/07352689.2012.747384

Reference243 articles.

1. Identification and Biochemical Characterization of Mutants in the Proanthocyanidin Pathway in Arabidopsis

2. Factors Affecting the Caffeine and Polyphenol Contents of Black and Green Tea Infusions

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