Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 13, 2011, Pages 7253-7260

  Shii, Takuya ^a   Tanaka, Takashi ^a   Watarumi, Sayaka ^a   Matsuo, Yosuke ^a   Miyata, Yuji ^b   Tamaya, Kei ^c   Tamaru, Shizuka ^d   Tanaka, Kazunari ^d   Matsui, Toshiro ^e   Kouno, Isao ^a  

^a NAGASAKI UNIVERSITY   (Japan)

^b Higashisonogi Tea Branch   (Japan)

^c INDUSTRIAL TECHNOLOGY CENTER OF NAGASAKI   (Japan)

^d UNIVERSITY OF NAGASAKI   (Japan)

^e KYUSHU UNIVERSITY   (Japan)

Author keywords

black tea; Camellia sinensis; Catechin; Eriobotrya japonica; oxidation; polyphenol; tea fermentation

Indexed keywords

BLACK TEA; CAMELLIA SINENSIS; CATECHIN; ERIOBOTRYA JAPONICA; POLYPHENOLS; TEA FERMENTATION;

ACETONE; LIQUID CHROMATOGRAPHY; ORGANIC COMPOUNDS; OXIDATION; SPECTROSCOPIC ANALYSIS;

PHENOLS;

CATECHIN; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; LOQUAT; METHODOLOGY; PLANT LEAF; TEA;

CAMELLIA SINENSIS; CATECHIN; ERIOBOTRYA; FERMENTATION; FLAVONOIDS; FOOD HANDLING; PHENOLS; PLANT LEAVES; TEA;

CAMELLIA SINENSIS; ERIOBOTRYA JAPONICA;

EID: 79960072377     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201499n     Document Type: Article

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