Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas.
| Autor: | Miki Mei-Chi Wang1 (AUTHOR), Yun Yeh1 (AUTHOR), Yu-En Shih1 (AUTHOR), Jason Tze-Cheng Tzen1 (AUTHOR) tctzen@dragon.nchu.edu.tw |
|---|---|
| Zdroj: | Journal of Food & Drug Analysis. Apr2018, Vol. 26 Issue 2, p609-619. 11p. 3 Color Photographs, 4 Graphs. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|