Identification and Comparison of Phenolic Compounds in the Preparation of Oolong Tea Manufactured by Semifermentation and Drying Processes - Dou, Jianpeng; Lee, Viola S. Y; Tzen, Jason T. C; Lee, Maw-Rong (Journal of agricultural and food chemistry, 2007)
Keywords: Biological and medical sciences; Carboxylic Acids - analysis; Chromatography, High Pressure Liquid; Coffee, tea and other stimulative beverage industries; Desiccation; drying; Fermentation; flavanols; flavonoids; Flavonoids - analysis; food composition; Food engineering; Food Handling - methods; Food industries; food processing; Fundamental and applied biological sciences. Psychology; General aspects; high performance liquid chromatography; mass spectrometry; oolong tea; phenolic compounds; Phenols - analysis; postharvest physiology; semifermentation process; Spectrometry, Mass, Electrospray Ionization; tea; tea (beverage); Tea - chemistry; theaflavins; thearubigen; Flavanol; Catechin; Identification; oolong tea; Flavonoid; Tea; Catechins; Polyphenol; Preparation; Theaflavin; Pigments; Phenols; Mass spectrometry; Drying