Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes
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DOI: 10.3390/molecules27196676
Abstract: Tea is the first most popular beverage worldwide and is available in several selections such as black (fully oxidized), Oolong (partially oxidized) and green (non-oxidized), in addition to purple tea, an emerging variety derived from… read more here.
Keywords: tea leaves; purple tea; anthocyanin catechin; green tea ... See more keywords