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Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude
The taste quality of oolong tea generated from leaves of Camellia sinensis L. cultivated in the same mountain area is positively correlated to the cultivation altitude, partly due to the inverse correlation with the astringency of the tea infusion. The astringency of oolong tea mostly results from t...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9354868/ https://www.ncbi.nlm.nih.gov/pubmed/28911419 http://dx.doi.org/10.1016/j.jfda.2013.12.001 |