Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their A...
Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity
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Publisher
Switzerland: MDPI AG
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Language
English
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Switzerland: MDPI AG
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The objective of this study was to determine the relationship between the plucking periods and the major constituents and the antioxidant activity in green tea. Green tea was prepared from leaves plucked from the end of April 2013 to the end of May 2013 at intervals of one week or longer. The contents of theanine, theobromine, caffeine, catechin (C...
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Full title
Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity
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TN_cdi_doaj_primary_oai_doaj_org_article_ff349e674a784aa7832c5de853e984f4
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_ff349e674a784aa7832c5de853e984f4
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules19079173
