Dynamic change in amino acids, catechins, alkaloids, and...

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Journal of Food Composition and Analysis 2019 / 1

Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

Jiang, Hao, Yu, Feng, Qin, Li, Zhang, Na, Cao, Qiong, Schwab, Wilfried, Li, Daxiang, Song, Chuankui
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Language:
english
Journal:
Journal of Food Composition and Analysis
DOI:
10.1016/j.jfca.2019.01.005
Date:
January, 2019
File:
PDF, 460 KB
english, 2019
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