Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha)-Reference-Cited by-同舟云学术

Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha)

Published:2018-09-30 Issue:2 Volume:54 Page:490-498
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Fang Zhou-Tao¹^ORCID,Song Chu-Jun¹^ORCID,Xu Hai-Rong¹,Ye Jian-Hui¹

Affiliation:

1. Zhejiang University Tea Research Institute; 388 Yuhangtang Road Hangzhou 310058 China

Funder

National Natural Science Foundation of China

Major Project of Agricultural Science and Technology in Breeding of Tea Plant in Zhejiang Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13961/fullpdf

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