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Food Research International, ISSN 0963-9969, 2011, Volume 44, Issue 4, pp. 827 - 839
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 8/2018, Volume 55, Issue 8, pp. 2926 - 2934
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 10/2018, Volume 66, Issue 40, pp. 10470 - 10478
Catechins are important chemical components determining the quality of tea. The catechin index (CI, ratio of dihydroxylated catechin (DIC)/trihydroxylated... 
tea quality | wild tea plants | catechin | flavonoid 3′,5′ hydroxylase gene | allelic variants | CAMELLIA-SINENSIS | FOOD SCIENCE & TECHNOLOGY | CAFFEINE | FLAVAN-3-OL COMPOSITION | GREEN TEA | BLACK TEA | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | flavonoid 3 ',5 ' hydroxylase gene | LEAF | SOUTHERN AFRICA
Journal Article
Proceedings of the National Academy of Sciences of the United States of America, ISSN 0027-8424, 05/2018, Volume 115, Issue 18, pp. E4151 - E4158
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 12/2019, Volume 263, pp. 165 - 172
Fermentation process directly determines the product quality of black tea. This work aimed to develop a rapid method for detecting the degree of fermentation... 
Machine learning algorithms | Random forest | Electrical properties | Black tea | Fermentation | Quality components | SYSTEM | FOOD SCIENCE & TECHNOLOGY | LEAVES | TIME | THEAFLAVIN | ENGINEERING, CHEMICAL | MOISTURE-CONTENT | TEMPERATURE | DIELECTRIC-PROPERTIES
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 119, Issue 2, pp. 648 - 652
The variations in the contents of catechins and phenolic compounds in relation to the quality scores (QS) and taste scores (TS) in the ‘ Huang Zhi Xiang’... 
Catechins | Season | Oolong tea | Quality parameter | Altitude | CAPACITY | CELLS | FOOD SCIENCE & TECHNOLOGY | LEAVES | CAFFEINE | GREEN | POLYPHENOLS | NUTRITION & DIETETICS | PU-ERH | BLACK TEAS | CHEMISTRY, APPLIED | Altitudes | Catechin
Journal Article