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Measurement of catechin and gallic acid in tea wine with HPLC
First a kind of fermented tea wine was prepared from Dancong tea. The content of four major catechins and gallic acid (EC, EGC, EGCG and ECG) in tea wine was measured with HPLC. The results showed that the content of EC, EGC, EGCG, ECG and catechins in tea wine decreased when compared with that befo...
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| Veröffentlicht in: | Saudi J Biol Sci |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6933231/ https://ncbi.nlm.nih.gov/pubmed/31889839 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.sjbs.2019.08.011 |
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