VARIATION OF CHLOROPHYLLS AND FORMATION OF COLOR QUALITY DURING THE PROCESSING OF LUZHEN FAMOUS TEA
DOI:
Author:
Affiliation:
Clc Number:
TS272.51
Fund Project:
Article
|
Figures
|
Metrics
|
Reference
|
Related
|
Cited by
|
Materials
|
Comments
Abstract:
Variations of chlorophylls and their decomposed products in Luzhen famous tea during processing were analyzed by TLC.The results showed that the contents of chlorophyll a and chlorophyll b decreased,and contents of pheophytin a and pheophytin b increased,
Reference
Related
Cited by
Get Citation
倪德江 陈玉琼. VARIATION OF CHLOROPHYLLS AND FORMATION OF COLOR QUALITY DURING THE PROCESSING OF LUZHEN FAMOUS TEA[J]. Jorunal of Huazhong Agricultural University,1996,15(6).