Concepedia

Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS

Yang Zhao, Pei Chen, Long-Ze Lin, James M. Harnly, Liangli Yu, Zhangwan Li

Food Chemistry · 2010 · 211 citations · 29 references

DOI

Concepts

References

29

HPLC-MS<sup>n</sup> Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea

Daniele Del Rio, Amanda J. Stewart, William Mullen et al. · Journal of Agricultural and Food Chemistry · 2004 · 432 citations

, , +17

Survey of Catechins, Gallic Acid, and Methylxanthines in Green, Oolong, Pu-erh, and Black Teas

Jen‐Kun Lin, Chih‐Li Lin, Yu‐Chih Liang et al. · Journal of Agricultural and Food Chemistry · 1998 · 281 citations

, , +13

Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content

Ángela Alcázar, O. Ballesteros, José Marcos Jurado et al. · Journal of Agricultural and Food Chemistry · 2007 · 248 citations

, , +14

New Phenolic Components and Chromatographic Profiles of Green and Fermented Teas

Long-Ze Lin, Pei Chen, James M. Harnly · Journal of Agricultural and Food Chemistry · 2008 · 202 citations · Full text

, , +15

HPLC determination of catechins and caffeine in tea. Differentiation of green, black and instant teas

Antonio G. González · The Analyst · 2000 · 184 citations

, , +17