Screening tea hybrid with abundant anthocyanins and investigating the effect of tea processing on foliar anthocyanins in tea

Categoría del artículo: Research Article

Publicado en línea: 06 nov 2020

Páginas: 279 - 290

Recibido: 04 jul 2020

Aceptado: 01 oct 2020

DOI: https://doi.org/10.2478/fhort-2020-0025

Palabras clave

anthocyanins, black tea, fermentation, green tea, hybrid

© 2020 Jian-Guang Hu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.