Article ID Journal Published Year Pages File Type
7601653 Food Chemistry 2013 6 Pages PDF
Abstract
► Gibberellic acid (GA3) dissipated rapidly in tea shoots under field trial. ► Tea processing did not significantly reduce the content of GA3 residue. ► The study of transfer percent of GA3 from made tea into infusion.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Degradation pattern of gibberellic acid during the whole process of tea production
Authors
, , , ,