Quality Chemistry, Physiological Functions, and Health Benefits of Organic Acids from Tea (<i>Camellia sinensis</i>).

Molecules · 2023 · PMC10005573 · PMID 36903584

Europe PMC DOI

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a decreasing trendno p-value reported

During the processing of white tea, the contents of chlorogenic acid and p-coumaric acid show a decreasing trend.

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an increasing trendno p-value reported

The contents of citric acid, gallic acid, oxalic acid, caffeic acid, cinnamic acid, and acetic acid show an increasing trend.

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