Change of Quality of Luyuan Yellow Tea during Processing
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Abstract:
The changing trend of main biochmistry components of Luyuan yellow tea during processing was studied. Results showed that during the processing of Luyuan yellow tea, tea polyphenols contents decreased, the contents of EGCG, EGC and ECG decreased, but that
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周继荣 陈玉琼 孙娅 袁芳亭 倪德江. Change of Quality of Luyuan Yellow Tea during Processing[J]. Jorunal of Huazhong Agricultural University,2005,24(1).