Fluoride content in tea and its relationship with tea quality

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 14, 2004, Pages 4472-4476

  Lu, Yi ^a   Guo, Wen Fei ^b   Yang, Xian Qiang ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Amino acids; Camellia sinensis; Fluoride; Polyphenols; Quality; Tea

Indexed keywords

BLACK TEA EXTRACT; FLUORIDE;

ARTICLE; CHINA; CORRELATION ANALYSIS; EVALUATION; FLUORINATION; FOOD QUALITY; GEOGRAPHIC ORIGIN; JASMINE TEA; MATURATION; NONHUMAN; OOLONG TEA; PHYTOCHEMISTRY; PLANT LEAF; QUALITY CONTROL; SHOOT; TEA; THEA NIGRA;

AMINO ACIDS; CAMELLIA SINENSIS; CHINA; FLAVONOIDS; FLUORIDES; PHENOLS; PLANT LEAVES; QUALITY CONTROL; TEA;

CAMELLIA; CAMELLIA SINENSIS; JASMINUM;

EID: 3142581961     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0308354     Document Type: Article

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