Article ID Journal Published Year Pages File Type
10542084 Food Chemistry 2012 5 Pages PDF
Abstract
► We quantified catechins, purine alkaloids, chlorophylls in albino and normal tea. ► Two locations were selected with different temperature. ► High temperature decreased catechin contents. ► Chlorophylls might affect catechin biosynthesis. ► Purine alkaloids were not significantly correlated with chlorophylls.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Comparison of catechins and purine alkaloids in albino and normal green tea cultivars (Camellia sinensis L.) by HPLC
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