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Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas
Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from ba...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322233/ https://www.ncbi.nlm.nih.gov/pubmed/29567230 http://dx.doi.org/10.1016/j.jfda.2017.07.015 |