Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MS n

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 16, 2011, Pages 8754-8760

  Zhang, Liang ^a   Li, Ning ^a   Ma, Zhi Zhong ^a   Tu, Peng Fei ^a  

^a PEKING UNIVERSITY HEALTH SCIENCE CENTER   (China)

Author keywords

catechins; fermentation; HPLC MS n analysis; pu erh tea

Indexed keywords

ASIAN COUNTRIES; CATECHINS; CHEMICAL CONSTITUENTS; GALLIC ACIDS; HPLC-DAD-ESI-MS; HPLC-MS N ANALYSIS; POLYPHENOLS; PU-ERH TEA;

BEVERAGES; CHEMICAL ANALYSIS; FERMENTATION; PHENOLS;

PLUTONIUM;

CAFFEINE; CATECHIN; GALLIC ACID; PHENOL DERIVATIVE; POLYPHENOL; THEOBROMINE;

ARTICLE; CHEMISTRY; CHINA; COMPARATIVE STUDY; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; TEA;

CAFFEINE; CATECHIN; CHINA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD HANDLING; GALLIC ACID; PHENOLS; POLYPHENOLS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TEA; THEOBROMINE;

EID: 80051713270     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2015733     Document Type: Article

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