The analysis by HPLC of green, black and Pu'er teas produced in Yunnan
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. Isolation and analysis of a polymeric thearubigin fraction from tea
2. Characterisation of chlorogenic acids by simultaneous isomerisation and transesterification with tetramethylammonium hydroxide
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4. Biochemistry of tea fermentation. Oxidative degallation and epimerization of the tea flavanol gallates
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