A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation
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DOI: 10.1016/j.jfca.2019.103385
Abstract: Old tea leaves (OTL), which are normally discarded as agricultural waste, are potential sources of tea phenolic compounds. However, little details are known about their phenolic composition. In this study, the phenolic profiles of OTL… read more here.
Keywords: tea leaves; young tea; tea; maturation ... See more keywords