Degradation pattern of gibberellic acid during the whole process of tea production

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 976-981

  Chen, Hongping ^a,b   Liu, Xin ^a,b   Yang, Dan ^a   Yin, Peng ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b BEIJING HOSPITAL   (China)

Author keywords

Dissipation; Gibberellic acid; Residue; Tea; Ultra performance liquid chromatography tandem mass

Indexed keywords

DEGRADATION PATTERNS; DISSIPATION RATES; EXTRACTION EFFICIENCIES; FIRST ORDER KINETICS; GIBBERELLIC ACID; GREEN TEA; RESIDUE; TANDEM MASS; TEA; TEA GARDENS; TEA INFUSION; TRANSFER COEFFICIENT; ULTRAPERFORMANCE LIQUID CHROMATOGRAPHY; UPLC-MS/MS; WHOLE PROCESS;

ENERGY DISSIPATION;

LIQUID CHROMATOGRAPHY;

GIBBERELLIC ACID;

ARTICLE; DEGRADATION; FOOD PROCESSING; HALF LIFE TIME; KINETICS; PLANTATION; TANDEM MASS SPECTROMETRY; TEA; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

CAMELLIA SINENSIS; FOOD HANDLING; GIBBERELLINS; KINETICS; PLANT EXTRACTS; TEA;

EID: 84873710089     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.110     Document Type: Article

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