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Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea
The objective of this study was to quantify the polyphenolic compounds present in tea samples during black tea processing, and to determine the correlation between the contents of individual catechins and theaflavins. Nine monomeric and four dimeric compounds were identified and quantified by HPLC....
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Technology
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049246/ https://ncbi.nlm.nih.gov/pubmed/30263440 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0236-y |
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