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Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols
Attempts were made to evolve an efficient technique for quality assessment of tea (Camellia sinensis) using a tyrosinase based biosensor to detect polyphenols (PP). Tyrosinase catalyzes the polymerization of PP to form theaflavins (Tf) and thearubigins (Tr) contributing to the colour and astringency...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer-Verlag
2011
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551171/ https://ncbi.nlm.nih.gov/pubmed/23572768 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0178-y |
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