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

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Title
Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering
Authors
Keywords
Camellia sinensis, Green tea, Withering, Food analysis, HPLC, Food composition, Amino acids, Catechins, Caffeine, Gallic acid
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 66, Issue -, Pages 98-108
Publisher
Elsevier BV
Online
2017-12-10
DOI
10.1016/j.jfca.2017.12.008

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