Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing
Mingchun Wen, Yuqing Cui, Caixia Dong, Liang Zhang
Topics & Concepts
MonosaccharideBlack teaChemistryFood scienceQualitative analysisAdductBiochemistryOrganic chemistryQualitative researchSocial scienceSociologyTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies