Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea

Tea is the most popular beverage consumed in the world after water. In the present study, evaluation of inherent sugars viz. sucrose, glucose, and fructose in fresh tea leaves and in black tea were quantified using High Performance Liquid Chromatography. Fructose, glucose, and sucrose concentrations...

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Bibliografische gegevens
Hoofdauteurs: K.G. Nelum P． Piyasena, L.S.K. Hettiarachchi, S.A. D．P．S． Jayawardhane, E.N. U． Edirisinghe, W.S. Jayasinghe
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Elsevier 2022-06-01
Reeks:Applied Food Research
Onderwerpen:
Tea shoot
Plucking time
Leaf maturity
Black tea manufacturing process
Adulteration
HPLC
Online toegang:http://www.sciencedirect.com/science/article/pii/S2772502222000609
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