A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation-Reference-Cited by-同舟云学术

A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation

Published:2020-03 Issue: Volume:86 Page:103385
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Liu Zhibin,Bruins Marieke E.,de Bruijn Wouter J.C.,Vincken Jean-Paul

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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