| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541737 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Kudingcha as a functional tea has been used in China for a long history. ⺠No feasible quality control method has been applied to Kudingcha species. ⺠The method was firstly established and applied to the quality control of the tea. ⺠The differences among the correct species and the confusions were elucidated. ⺠The quality of different tea products was evaluated and compared.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Li Li, Lijia Xu, Yong Peng, Zhendan He, Renbing Shi, Peigen Xiao,