Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

著录项

• 来源
  《Journal of Food Composition and Analysis》 |2018年第2018期|共11页
• 作者

  Yulong Ye; Jingna Yan; Jilai Cui; Shihong Mao; Meifeng Li; Xueli Liao; Huarong Tong;

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• 作者单位

  College of Food Science Southwest University;

  College of Food Science Southwest University;

  College of Life Science Xinyang Normal University;

  College of Food Science Southwest University;

  College of Food Science Southwest University;

  College of Food Science Southwest University;

  College of Food Science Southwest University;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Camellia sinensis; Green tea; Withering; Food analysis; HPLC; Food composition; Amino acids; Catechins; Caffeine; Gallic acid;

  机译：山茶花;绿茶;枯萎;食物分析;HPLC;食物组合物;氨基酸;儿茶素;咖啡因;没食子;