Changes in amino acids, catechins and alkaloids during the storage of oolong tea and their relations...
Changes in amino acids, catechins and alkaloids during the storage of oolong tea and their relationship with antibacterial effect
About this item
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Author / Creator
Cui, Jilai , Wu, Bin and Zhou, Jie
Publisher
London: Nature Publishing Group UK
Journal title
Language
English
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Publication information
Publisher
London: Nature Publishing Group UK
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Scope and Contents
Contents
The storage process has a significant impact on tea quality. Few is known about effect of storage on quality of oolong tea. This study aimed to assess the effect of different storage times on the key chemical components of oolong tea by measuring changes in catechin, free amino acid, and alkaloid content. Variation in the main substances was determ...
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Full title
Changes in amino acids, catechins and alkaloids during the storage of oolong tea and their relationship with antibacterial effect
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Author / Creator
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TN_cdi_doaj_primary_oai_doaj_org_article_6478a07fd4a34d51b4cc2063e05b838c
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_6478a07fd4a34d51b4cc2063e05b838c
Other Identifiers
ISSN
2045-2322
E-ISSN
2045-2322
DOI
10.1038/s41598-024-60951-5
