Determination of tea fermentation degree by a rapid micellar electrokinetic chromatography

Effect of pH on the Stability of Plant Phenolic Compounds

Mendel Friedman, Hella Jürgens · Journal of Agricultural and Food Chemistry · 2000 · 867 citations

Agriculture, Biochemistry, Food Science +15

Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

R. Jayabalan, S. Marimuthu, K. Swaminathan · Food Chemistry · 2006 · 463 citations

Agriculture, Biochemistry, Food Science +15

Tea Chemistry

Matthew E. Harbowy, Douglas A. Balentine, Alan P. Davies et al. · Critical Reviews in Plant Sciences · 1997 · 439 citations

Agriculture, Biochemistry, Chemistry +13

Stability of tea theaflavins and catechins

Ya Lun Su, Lai K. Leung, Yü Huang et al. · Food Chemistry · 2003 · 310 citations

Agriculture, Botany, Plant Sciences +9

Comparative analysis of tea catechins and theaflavins by high-performance liquid chromatography and capillary electrophoresis

Bee‐Lan Lee, Choon Nam Ong · Journal of Chromatography A · 2000 · 193 citations

Pharmacy, Biochemistry, Pharmaceutical Analysis +13