Work

Processing and chemical constituents of Pu-erh tea: A review

Year: 2013

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2013.02.043

Authors: Hai-peng Lv, Ying-jun Zhang, Zhi Lin, Yue-rong Liang

Institutions: Chinese Academy of Agricultural Sciences, Tea Research Institute, Zhejiang University, Kunming Institute of Botany, Chinese Academy of Sciences

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1996621989

FWCI: 13

Cites: 101

Cited by: 294

Related to: 10