Work

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

Year: 2011

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2011.05.012

Authors: Youngmok Kim, Kevin L. Goodner, Jong-Dae Park, Jeong Choi, Stephen T. Talcott

Institution: Texas A&M University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2001815014

FWCI: 15.17

Cites: 53

Cited by: 264

Related to: 10