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

Journal of Food Composition and Analysis - Tập 66 - Trang 98-108 - 2018
Yulong Ye1,2, Jingna Yan1, Jilai Cui3, Shihong Mao1, Meifeng Li1, Xueli Liao1, Huarong Tong1
1College of Food Science, Southwest University, Beibei, Chongqing 400715, China
2Yibin Agricultural Academy of Sciences, Yibin, Sichuan, 644600, China
3College of Life Science, Xinyang Normal University, Xinyang, Henan 464000, China

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