Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons

Elsevier, Food Chemistry, (220), p. 517-526

Journal article published in 2017 by Rui Fang, Sally P. Redfern, Don Kirkup, Elaine A. Porter, Geoffrey C. Kite, Leon A. Terry

, Mark J. Berry, Monique S. J. Simmonds

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