Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering-Reference-Cited by-同舟云学术

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

Published:2018-03 Issue: Volume:66 Page:98-108
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ye Yulong,Yan Jingna,Cui Jilai,Mao Shihong,Li Meifeng,Liao Xueli,Tong Huarong

Funder

Natural Science Foundation Project of CQ CSTC

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. Determination of anti-carcinogenic polyphenols present in green tea using capillary electrophoresis coupled to a flow injection system;Arce;J. Chromatogr. A,1998

4. Impact of moisture loss and temperature on biochemical changes during withering stage of black tea processing on four Tocklai released clones;Baruah;Two Bud,2012

5. The biochemistry and technology of tea manufacture;Bokuchava;Crit. Rev. Food Sci. Nutr.,1980

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