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. Green and black tea consumption and risk of stroke: A meta-analysis;Arab;Stroke,2009
3. Flavan-3-ols: Nature, occurrence and biological activity;Aron;Molecular Nutrition & Food Research,2008
4. The chemistry of tea flavonoids;Balentine;Critical Reviews in Food Science and Nutrition,1997
5. Mechanisms and effects of green tea on cardiovascular health;Basu;Nutrition Reviews,2007