Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea - Wu, Xiaofen; Ozawa, Tetsuo; Li, Yinhua; Duan, Jihua; Zhu, Kun; Huang, Jianan; Liu, Zhonghua; Wang, Keqin (Journal of Food Processing and Preservation, 2021)
Keywords: black tea; fermentation; flavanols; high performance liquid chromatography; mitochondria; molecular weight; paper chromatography; temperature; theaflavins