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Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea

by Feng-Yin Li, Wei-Hung Yang, Chi-I Chang, Sin-Jie Lee, Chih-Chien Hung, Ying-Jie Chen, Tzyy-Rong Jinn and Jason T.C. Tzen

Journal of Food and Nutrition Research. 2013, 1(6), 164-173. DOI: 10.12691/jfnr-1-6-8
Pub. Date: December 22, 2013Views: 32192 Downloads: 26733Like: 41Citations: 9

gallic acid myricetin old oolong tea quercetin umami

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