The Analysis by HPLC of Green, Black and Pu’er Teas Produced in Yunnan

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	The Analysis by HPLC of Green, Black and Pu’er Teas Produced in Yunnan
	Wanfang Shao; C Powell; M N Clifford
	1995
发表期刊	Journal of the Science of Food and Agriculture
卷号	69 期号:0 页码:535-540
关键词	Puer Tea Quingmao Tea Black Tea Polyphenols Flavan-3-ols Flavono1 glycosides Gallic Acid Theogallin Theaflavin Theaflavic Acid Thearubigins Yunnan
语种	英语
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/53633
专题	共享文献
推荐引用方式 GB/T 7714	Wanfang Shao,C Powell,M N Clifford. The Analysis by HPLC of Green, Black and Pu’er Teas Produced in Yunnan[J]. Journal of the Science of Food and Agriculture,1995,69(0):535-540.
APA	Wanfang Shao,C Powell,&M N Clifford.(1995).The Analysis by HPLC of Green, Black and Pu’er Teas Produced in Yunnan.Journal of the Science of Food and Agriculture,69(0),535-540.
MLA	Wanfang Shao,et al."The Analysis by HPLC of Green, Black and Pu’er Teas Produced in Yunnan".Journal of the Science of Food and Agriculture 69.0(1995):535-540.