Study into the chemical changes of tea leaf polyphenols during japanese black tea processing
Ayumi Ito, Emiko Yanase
Topics & Concepts
ChemistryTheaflavinBlack teaPolyphenolCatechinFood scienceFermentationGlycosideChromatographyGreen teaHigh-performance liquid chromatographyLiquid chromatography–mass spectrometryMass spectrometryBiochemistryAntioxidantOrganic chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies