Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades
Author:
Affiliation:
1. Wuyi University, China
2. Wuyi University, China; Wuyishan Institute of Agricultural Sciences, China
3. Wuyi University,, China
4. Fujian Agriculture and Forestry University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
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4. Profiling of volatile and non-phenolic metabolites—amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques;Das P. R.;Food Chemistry,2019
5. Biosynthesis of theanine (γ-ethylamino-L-glutamic acid) in seedlings of Camellia sinensis.;Deng W.;Phytochemistry Letters,2008
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