Citations (5)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Yinyin Liao, Xiaochen Zhou & Lanting Zeng. (2022) How does tea (Camellia sinensis) produce specialized metabolites which determine its unique quality and function: a review. Critical Reviews in Food Science and Nutrition 62:14, pages 3751-3767.
Read now
Read now
MatthewE. Harbowy, DouglasA. Balentine, AlanP. Davies & Ya Cai. (1997) Tea Chemistry. Critical Reviews in Plant Sciences 16:5, pages 415-480.
Read now
Read now
Articles from other publishers (3)
Jasmin Flemming, Clara Theres Meyer-Probst, Karl Speer, Isabelle Kölling-Speer, Christian Hannig & Matthias Hannig. (2021) Preventive Applications of Polyphenols in Dentistry—A Review. International Journal of Molecular Sciences 22:9, pages 4892.
Crossref
Crossref
Huan Zhang, Yong-Zhong Liu, Wen-Can Xu, Wen-Jun Chen, Shuang Wu & You-Yi Huang. (2020) Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation. Journal of Agricultural and Food Chemistry 68:47, pages 13751-13759.
Crossref
Crossref
Akinori KozakiAkihiro Yamamoto & Yuichi Saeki. (2020) Relationship between Sencha Evaluation in the Competition and its Components Including Amino Acids, Catechins, Theogallin, Gallic Acid, and Caffeine品評会における煎茶の評価とアミノ酸，カテキン類，テオガリン，没食子酸およびカフェインとの関係. Chagyo Kenkyu Hokoku (Tea Research Journal) 2020:129, pages 11-18.
Crossref
Crossref