Stability of green tea catechins in commercial tea leaves during storage for 6 months

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Friedman, Mendel ^a   Levin, C E ^a   Lee, S U ^b   Kozukue, N ^b  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b Uiduk University   (South Korea)

Author keywords

Degradation; HPLC; Storage; Tea catechins; Tea leaves

Indexed keywords

CATECHIN;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; CLASSIFICATION; DRUG STABILITY; FOOD HANDLING; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; TEA; TIME;

CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; FOOD HANDLING; FOOD PRESERVATION; MODELS, MOLECULAR; TEA; TIME FACTORS;

EID: 62549132475     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01033.x     Document Type: Article

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