Tea chemistry – What do and what don’t we know? – A micro review

Author:

Engelhardt Ulrich H.

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

1. Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content;Alcázar;Journal of Agricultural and Food Chemistry,2007

2. Bhagwat, S. & Haytowitz, D. B. (2018). USDA database for the flavonoid content of selected foods, Release 3.3. U.S. Department of Agriculture, Agricultural Research Service. Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata.

3. The theaflavins of black tea;Collier;Tetrahedron,1973

4. Metabolomics investigation reveals that 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols are potential marker compounds of stored white teas;Dai;Journal of Agricultural and Food Chemistry,2018

5. Nontargeted analysis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.);Dai;Journal of Agricultural and Food Chemistry,2015

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