Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea-Reference-Cited by-同舟云学术

Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea

Published:2022-06 Issue:1 Volume:2 Page:100100
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Nelum P． Piyasena K.G.,Hettiarachchi L.S.K.,D．P．S． Jayawardhane S.A.,U． Edirisinghe E.N.,Jayasinghe W.S.

Publisher

Elsevier BV

Reference32 articles.

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3. Quantification of γ-aminobutyric acid in Sri Lankan tea by means of Ultra Performance Tandem Mass Spectrometry;Carvalho;Natural Products Communications,2014

4. Antioxidant activities of different fractions of polysaccharide conjugates from green tea (Camellia Sinensis);Chen;Food Chemistry,2008

5. Direct determination of free amino acids and sugars in green tea by anion-exchange chromatography with integrated pulsed amperometric detection;Ding;Journal of Chromatography A,2002

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