Journal ArticleOPEN ACCESS

Effects of Processing Technologies on the Levels of Chlorogenic Acid, Gallic Acid and Theanine in Selected Kenyan Tea Cultivars by HPLC-PDA

  • SM K
  • SO O
  • EJ K
  • et al.
Journal of Food Science and Nutrition Research (2019) 02(01)
DOI: 10.26502/jfsnr.2642-1100007
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Abstract

… extraction volume (10 mL); d was the dilution factor used prior to the colorimetric determination and w … Analysis of theanine in tea leaves by HPLC with fluorescence detection … Koech RK, Malebe PM, Nyarukowa C. Identification of novel QTL for black tea quality traits and drought …

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SM, K., SO, O., EJ, K., & Titus, K. (2019). Effects of Processing Technologies on the Levels of Chlorogenic Acid, Gallic Acid and Theanine in Selected Kenyan Tea Cultivars by HPLC-PDA. Journal of Food Science and Nutrition Research, 02(01). https://doi.org/10.26502/jfsnr.2642-1100007

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