Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing

Guoping Lai, Yuqing Cui, Daniel Granato, Mingchun Wen, Zisheng Han, Liang Zhang

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing'. Together they form a unique fingerprint.

Food Science