| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601963 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Effects of P supply on the quality of green tea were investigated. ⺠P-deficient tea had decreased levels of total polyphenols, total free amino acids and Thea. ⺠P-deficiency increased total polyphenols/total free amino acids ratio, and GABA and Pro levels. ⺠The sensory and biochemical qualities of green tea were lowered by P-deficiency.
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Physical Sciences and Engineering
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Authors
Zheng-He Lin, Yi-Ping Qi, Rong-Bing Chen, Fang-Zhou Zhang, Li-Song Chen,