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Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea

Food science and biotechnology, v.25 no.6, 2016년, pp.1523 - 1527  

Lee, Lan-Sook (Korea Food Research Institute) ,  Kim, Young-Chan (Korea Food Research Institute) ,  Park, Jong-Dae (Korea Food Research Institute) ,  Kim, Young-Boong (Korea Food Research Institute) ,  Kim, Sang-Hee (Korea Food Research Institute)

Abstract AI-Helper 아이콘AI-Helper

The objective of this study was to quantify the polyphenolic compounds present in tea samples during black tea processing, and to determine the correlation between the contents of individual catechins and theaflavins. Nine monomeric and four dimeric compounds were identified and quantified by HPLC. ...

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