Improving the taste of autumn green tea with tannase-Reference-Cited by-同舟云学术

Improving the taste of autumn green tea with tannase

Published:2019-03 Issue: Volume:277 Page:432-437
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Qing-Qing,Zou Chun,Zhang Yan-Hong,Du Qi-Zhen,Yin Jun-Feng,Shi John,Xue Sophia,Xu Yong-Quan

Funder

Natural Science Foundation of Zhejiang

National Natural Science Foundation of China

National Key Research and Development Program

Innovation Project for Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

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3. Beneficial effects of green tea – A review;Cabrera;Journal of the American College of Nutrition,2006

4. Variation in catechin contents in relation to quality of “Huang Zhi Xiang” Oolong tea (Camellia sinensis) at various growing altitudes and seasons;Chen;Food Chemistry,2010

5. Effects of tea residue on selective adsorption properties of ester-catechins;Liu;Journal of Northwest A & F University (Natural Sciences Education),2015

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