Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea

@article{Pedan2018BioactiveCF,
  title={Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea},
  author={V. Pedan and S. Rohn and M. Holinger and T. H{\"u}hn and Irene Chetschik},
  journal={Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry},
  year={2018},
  volume={23}
}
  • V. Pedan, S. Rohn, +2 authors Irene Chetschik
  • Published 2018
  • Chemistry, Medicine
  • Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry
Pu’er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu’er tea contained 210.2… Expand
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