Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude

Journal of Food and Drug Analysis

Volumn 22, Issue 3, 2014, Pages 303-309

  Chen, Guan Heng ^a   Yang, Chin Ying ^a   Lee, Sin Jie ^a   Wu, Chia Chang ^b   Tzen, Jason T C ^a,c,d  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b Tea Research and Extension Station   (Taiwan)

^c CHINA MEDICAL UNIVERSITY   (Taiwan)

^d AGRICULTURAL BIOTECHNOLOGY RESEARCH CENTER   (Taiwan)

Author keywords

Astringency; Catechin; Cultivation altitude; Galloylation; Oolong tea

Indexed keywords

EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE;

ALTITUDE; ARTICLE; ASTRINGENCY; CAMELLIA SINENSIS; CHEMICAL MODIFICATION; CONTROLLED STUDY; CULTIVAR; GALLOYLATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT LEAF; SPECIES CULTIVATION; TEA;

CAMELLIA SINENSIS;

EID: 84908356352     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfda.2013.12.001     Document Type: Article

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