Author:
Feng Lin,Gao Ming-Jun,Hou Ru-Yan,Hu Xiao-Yi,Zhang Liang,Wan Xiao-Chun,Wei Shu
Subject
General Medicine,Food Science,Analytical Chemistry
Reference30 articles.
1. Differentiation of green, white, black, Oolong and Pu-erh teas according to their free amino acids content;Alcázar;Journal of Agricultural and Food Chemistry,2007
2. Distribution and biosynthesis of flavan-3-ols in Camellia sinensis seedlings and expression of genes encoding biosynthetic enzymes;Ashihara;Phytochemistry,2010
3. Beneficial effects of green tea – A review;Cabrera;Journal of the American College of Nutrition,2006
4. The aroma, taste, color and bioactive constituents of tea;Chaturvedula;Journal of Medicinal Plants Research,2011
5. Production, quality and biological effects of Oolong Tea (Camellia sinensis);Chen;Food Reviews International,2011
Cited by
126 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献