Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes

Tea is the first most popular beverage worldwide and is available in several selections such as black (fully oxidized), Oolong (partially oxidized) and green (non-oxidized), in addition to purple tea, an emerging variety derived from the same tea plant (<i>Camellia sinensis</i>). This study investig...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	El-Sayed M. Abdel-Aal, Iwona Rabalski, Lili Mats, Ishan Rai
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2022-10-01
סדרה:	Molecules
נושאים:	purple and green tea nutrients polyphenols UPLC LC-MS/MS
גישה מקוונת:	https://www.mdpi.com/1420-3049/27/19/6676
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!