Catechins compounds are important bioactive substances in tea, content of about 70% of the total tea polyphenols. They are important materials which affect the color and taste of tea, so the research on its method of detection is of great significance, by which we can identify the quality of Pu'er tea and study the tea flavor mechanism. We established a rapid and accurate method of analyzing and determination of catechins by high performance liquid chromatography when we explored the Pu'er tea samples pre-d...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
