Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity-Reference-Cited by-同舟云学术

Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity

Published:2014-07-01 Issue:7 Volume:19 Page:9173-9186
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Lee Lan-Sook,Kim Sang-Hee,Kim Young-Boong,Kim Young-Chan

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/19/7/9173/pdf

Reference42 articles.

1. Chemistry and Applications of Green Tea;Yamamoto,1997

2. Total Phenol, Catechin, and Caffeine Contents of Teas Commonly Consumed in the United Kingdom

3. Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves

4. Diversity of catechin in northeast Indian tea cultivars;Sabhapondit;Sci. World J.,2012

5. Metabolite Profiling Using 1H NMR Spectroscopy for Quality Assessment of Green Tea, Camellia sinensis (L.)

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