Processing and chemical constituents of Pu-erh tea: A review

Food Research International

Volumn 53, Issue 2, 2013, Pages 608-618

  Lv, Hai peng ^a,c   Zhang, Ying jun ^b   Lin, Zhi ^c   Liang, Yue rong ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b KUNMING INSTITUTE OF BOTANY   (China)

^c INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Chemical constituents; Processing; Pu erh tea

Indexed keywords

CAMELLIA SINENSIS; CHEMICAL COMPONENT; CHEMICAL CONSTITUENTS; FUNCTIONAL COMPONENTS; PROCESSING TECHNIQUE; PU-ERH TEAS; SENSORY CHARACTERISTICS; YUNNAN PROVINCE;

FERMENTATION; PROCESSING;

PLUTONIUM;

CAMELLIA SINENSIS;

EID: 84882926230     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.043     Document Type: Article

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