Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43
Author:
Affiliation:
1. Cancer Prevention Laboratory, Colorado State University, Fort Collins, Colorado 80523, United States
2. Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, United States
Funder
State Administration of Foreign Experts Affairs
Ministry of Agriculture of the People's Republic of China
Anhui Provincial Agricultural Commission
Anhui Science and Technology Department
Anhui Province
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b05140
Reference43 articles.
1. Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells
2. Determination of catechins and flavonol glycosides in Chinese tea varieties
3. HPLC-MSn Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea
4. The Protective Role of Different Green Tea Extracts after Oxidative Damage Is Related to Their Catechin Composition
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