Effects of phosphorus supply on the quality of green tea

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 908-914

  Lin, Zheng He ^a,b   Qi, Yi Ping ^c   Chen, Rong Bing ^b   Zhang, Fang Zhou ^b   Chen, Li Song ^a  

^a FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c Fujian Institute of Meteorological Science   (China)

Author keywords

Amino acid; Camellia sinensis; Catechins; Green tea; Phosphorus deficiency; Polyphenols; Theanine

Indexed keywords

CAMELLIA SINENSIS; CATECHINS; GREEN TEA; PHOSPHORUS DEFICIENCY; POLYPHENOLS; THEANINE;

PHENOLS; PHOSPHORUS; SOLVENT EXTRACTION; SUGARS;

AMINO ACIDS;

4 AMINOBUTYRIC ACID; AMINO ACID; ASPARTIC ACID; CATECHIN; CYSTEINE; EPIGALLOCATECHIN GALLATE; FLAVONOID; GLUTAMIC ACID; PHOSPHORUS; POLYPHENOL; PROLINE; THEANINE; VALINE;

ARTICLE; DRY WEIGHT; FOOD QUALITY; NONHUMAN; PLANT LEAF; TEA;

CAMELLIA SINENSIS; THEA;

EID: 80052966980     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.008     Document Type: Article

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