| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541007 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Anthocyanins were characterised in selected Kenyan tea germplasm. ⺠The common anthocyanins found in nature were identified in addition to the catechins. ⺠The major anthocyanidin is malvidin. ⺠Anthocyanidins correlated negatively with the catechins. ⺠Unaerated (green) tea products retained higher anthocyanins than black (aerated) tea.
Related Topics
Physical Sciences and Engineering
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Authors
L.C. Kerio, F.N. Wachira, J.K. Wanyoko, M.K. Rotich,