2015•The Korean Journal of Food And NutritionRequires access

A Study on Change in Chemical Composition of Green Tea, White Tea, Yellow Tea,Oolong Tea and Black Tea with Different Extraction Conditions

Young‐Sang Lee, Seul-A Jung, Jung Hwan Kim, Kyoung-Sook Cho, Eul-Ki Shin, Heeyoung Lee, Hye-Kyung Ryu, Hyun-Ju Ahn, Won-Il Jung, Sung-Hak Hong

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Key concepts: Black tea, Green tea, Food science, Chemistry, Traditional medicine, Extraction (chemistry), Camellia sinensis, Horticulture

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A Study on Change in Chemical Composition of Green Tea, White Tea, Yellow Tea,Oolong Tea and Black Tea with Different Extraction Conditions — Research Paper | ScholarLens