Chemical and DNA authentication of taste variants of Gynostemma pentaphyllum herbal tea

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 70-80

  Wu, Pui Kei ^a   Tai, William C S ^a   Choi, Roy C Y ^b   Tsim, Karl W K ^b   Zhou, Hua ^a   Liu, Xin ^a   Jiang, Zhi Hong ^a   Hsiao, W L Wendy ^a  

^a HONG KONG BAPTIST UNIVERSITY   (Hong Kong)

^b HONG KONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Hong Kong)

Author keywords

Gynostemma pentaphyllum; Gypenoside; ITS sequence; Phylogeny; Taste variants

Indexed keywords

GYNOSTEMMA PENTAPHYLLUM; GYPENOSIDE; ITS SEQUENCE; PHYLOGENY; TASTE VARIANTS;

AUTHENTICATION; BIOLOGY; CHEMICAL ANALYSIS;

QUALITY CONTROL;

GYPENOSIDE; SAPONIN;

ARTICLE; BITTER TASTE; CHINA; CONTROLLED STUDY; DNA SEQUENCE; ELECTROSPRAY MASS SPECTROMETRY; GYNOSTEMMA PENTAPHYLLUM; HERB; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUCLEOTIDE SEQUENCE; PHYLOGENY; QUALITY CONTROL; STANDARDIZATION; STRUCTURAL HOMOLOGY; SWEETNESS; TASTE; TEA;

GYNOSTEMMA; GYNOSTEMMA PENTAPHYLLUM;

EID: 79954420965     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.078     Document Type: Article

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