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The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis

Na Li, Junren Xu, Yiqiao Zhao, Mengmeng Zhao, Zhonghua Liu, Kunbo Wang, Jianan Huang, Mingzhi Zhu

2024Food Chemistry23 citationsDOI

Topics & Concepts

PolyphenolCamellia sinensisFlavonolsEllagic acidChemistryGallic acidFlavonesFood scienceCultivarProanthocyanidinKaempferolBotanyFlavonoidBiologyChromatographyBiochemistryAntioxidantTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis
The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis | Litcius