Oxidation characteristics of catechins in suspended fermentation of different varieties’ tea leaves
| Autor: | Shen, Xiaoyan a, b, 1, Wu, Xiaofen a, 1, Qi, Hui a, Wei, Dongning a, Deng, Ming a, Wang, Keqin a, b, Liu, An a, ⁎, Chen, Liang a, ⁎ |
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| Zdroj: | In Journal of Food Composition and Analysis November 2024 135 |
| Databáze: | ScienceDirect |
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