Measurement of catechin and gallic acid in tea wine with HPLC

First a kind of fermented tea wine was prepared from Dancong tea. The content of four major catechins and gallic acid (EC, EGC, EGCG and ECG) in tea wine was measured with HPLC. The results showed that the content of EC, EGC, EGCG, ECG and catechins in tea wine decreased when compared with that befo...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Yongjun, Zhang, Shuai, Sun, Yuanming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6933231/
https://www.ncbi.nlm.nih.gov/pubmed/31889839
http://dx.doi.org/10.1016/j.sjbs.2019.08.011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6933231/
https://www.ncbi.nlm.nih.gov/pubmed/31889839
http://dx.doi.org/10.1016/j.sjbs.2019.08.011

Ejemplares similares