| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538834 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠A standardised HPLC-UV-MS method for tea analyses has been established. ⺠Pertinent phenolic compounds in Chinese teas have been identified and quantified. ⺠Total catechin content might help to classify tea according to the future application.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chunyan Wu, Hairong Xu, Julien Héritier, Wilfried Andlauer,