Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas
Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from ba...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-04-01
|
| Series: | Journal of Food and Drug Analysis |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949817301527 |