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Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS
UPLC-TOF-MS/MS tea cultivars tea processing flflavoalkaloids
2023/4/20
Flavoalkaloids have been found from tea. However, there is limited information about their content in difffferent teas. Herein, 51 tea samples were screened for flflavoalkaloid content. Twelve teas wi...
An analysis of apricot cultivars by random amplified polymorphic DNA and microsatellite primers
Prunus armeniaca L. microsatellites
2015/3/4
The random amplified polymorphic DNA (RAPD) technique and microsatellites were used to study the genetic diversity
and to identify cultivars within a collection of 95 cultivars of Prunus armeniaca L...
Yearly Changes in Contents of Chemical Constituents in First Flushes of Tea Cultivars
Camellia sinensis Contents of chemical constituents First flush Yearly change
2009/7/8
Various chemical constituents in tea shoots (leaves + young stems) contribute to the taste of tea. For example, tannin gives tea its bitterness and astringency, caffeine contributes to bitterness, an...