Chemistry of Tea-Reference-Cited by-同舟云学术

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Chemistry of Tea

Published:2010 Issue: Volume: Page:999-1032
ISSN:
Container-title:Comprehensive Natural Products II
language:
Short-container-title:

Author:

Engelhardt Ulrich H.

Publisher

Elsevier

Reference292 articles.

1. Food and Agricultural Organization of the United Nations. http://faostat.fao.org/ (accessed March 15, 2009).

2. Tea: Cultivation to Consumption,1992

3. Kinugasatake,Dictyophora indusiataFisch: Biological activities

4. Kinugasatake,Dictyophora indusiataFisch: Biological activities

5. Tea;Wickremasinghe,1978

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1. Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits;Journal of the Science of Food and Agriculture;2024-01-20

2. Chemical and biological characteristics of Sri Lankan white tea;Food and Humanity;2023-12

3. Impact of the Season on Total Polyphenol and Antioxidant Properties of Tea Cultivars of Industrial Importance in Northeast India;Foods;2023-08-24

4. Effect of fixation methods and various clones of Camellia sinensis var. sinensis (L) properties and antioxidant activity of Indonesian green tea;International Journal of Secondary Metabolite;2022-09-01

5. Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea;Applied Food Research;2022-06

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