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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...
Gardado en:
| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2772502222000609 |
| Tags: |
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