Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing
Guoping Lai, Yuqing Cui, Daniel Granato, Mingchun Wen, Zisheng Han, Liang Zhang
Topics & Concepts
ChemistryGallic acidFerulic acidChlorogenic acidPhenolsCoumaric acidHigh-performance liquid chromatographyChromatographyPhenolic acidHydroxycinnamic acidBenzoic acidp-Coumaric acidAdductVanillinOrganic chemistryAntioxidantTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants