Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods-Reference-Cited by-同舟云学术

Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods

Published:2017-03 Issue: Volume:219 Page:443-452
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jeon Dong Bok,Hong Young Shin,Lee Ga Hyun,Park Yu Min,Lee Cheong Mi,Nho Eun Yeong,Choi Ji Yeon,Jamila Nargis,Khan Naeem,Kim Kyong Su

Funder

Chosun University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Degradation of green tea catechins in tea drinks;Chen;Journal of Agricultural and Food Chemistry,2001

4. Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicon and Carbowax 20M phases;Davies;Journal of Chromatography A,1990

5. Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semi fermentation and drying processes;Dou;Journal of Agricultural and Food Chemistry,2007

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