Fast gradient HPLC/MS separation of phenolics in green tea to monitor their degradation

Published 2017 View Full Article

Authors

Keywords

Green tea, Phenolic compounds, Antioxidant activity, Porous shell particles, Liquid chromatography/mass spectrometry, Principal component analysis, Factor analysis, Discriminant analysis

Journal

FOOD CHEMISTRY

Volume 237, Issue -, Pages 471-480

Publisher

Elsevier BV

Online

2017-05-30

DOI

10.1016/j.foodchem.2017.05.133

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