Processing and chemical constituents of Pu-erh tea: A review
- Author
- LV, Hai-Peng1 3 ; ZHANG, Ying-Jun2 ; ZHI LIN3 ; LIANG, Yue-Rong1
[1] Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
[2] State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
[3] National Engineering Research Center for Tea Processing, Tea Research Institute, Chinese Academy of Agricultural Sciences (TRICAAS), 9 Meiling South Road, Hangzhou, Zhejiang 310008, China - Issue title
- TEA - FROM BUSHES TO MUGS:COMPOSITION, STABILITY AND HEALTH ASPECTS
- Author (monograph)
- DE SOUZA SANT'ANA, Anderson (Editor)1
[1] Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil - Source
Food research international. 2013, Vol 53, Num 2, pp 608-618, 11 p ; ref : 1 p.3/4
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Article synthèse Constituant Thé
- Keyword (en)
- Review Constituent Tea
- Keyword (es)
- Artículo síntesis Constituyente Té
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B12 Coffee, tea and other stimulative beverage industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27734689
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2013.02.043 
https://dx.doi.org/10.1016/j.foodres.2013.02.043
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