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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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| Publié dans: | Food Sci Biotechnol |
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| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The Korean Society of Food Science and Technology
2016
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| Sujets: | |
| Accès en ligne: | 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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