Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment-Reference-Cited by-同舟云学术

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Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment

Published:2020-11 Issue: Volume:133 Page:109914
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhou Binxing,Ma Cunqiang,Wu Tingting,Xu Chengcheng,Wang Jiacai,Xia Tao

Funder

Modern Agricultural Tea Industry System of Yunnan Province, China

Modern Agricultural Industry Technology System of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Green tea catechins during food processing and storage: A review on stability and detection;Ananinggsih;Food Research International,2013

2. Effects of bacterial strains on sensory quality of pu-erh tea in an improved pile-fermentation process;Chen;Journal of Sensory Studies,2009

3. Bioactivities and sensory evaluation of pu-erh teas made from three tea leaves in an improved pile fermentation process;Chen;Journal of Bioscience and Bioengineering,2010

4. Simultaneous determination of methylxanthines in different types of tea by a newly developed and validated TLC method;Cimpoiu;Journal of Separation Science,2010

5. Quality identification and evaluation of pu-erh tea of different grade levels and various ages through sensory evaluation and instrumental analysis;Gao;International Journal of Food Science and Technology,2016

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