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a study of the quality of a local herbal tea and volatiles of parinari ...

a study of the quality of a local herbal tea and volatiles of parinari ...

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Yamaguchi, K., <strong>and</strong> Shibamoto, T. (1981).Volatile constituents <strong>of</strong> green <strong>tea</strong>, gyokuro<br />

(Camellia sinensis L. Var Yabukita). Journal <strong>of</strong> Agricultural <strong>and</strong> Food<br />

Chemistry 29, 366-370.<br />

Zeller, A., <strong>and</strong> Rychlic, M. (2006). Character impact odourants <strong>of</strong> fennel fruits <strong>and</strong> fennel<br />

<strong>tea</strong>. Journal <strong>of</strong> Agricultural <strong>and</strong> Food Chemistry, 54, 3686-3692.<br />

Zhu, Y.Z., Huang, S.H., Tan, B.K.H., Sun, J., Whiteman, M., <strong>and</strong> Zhu, Y.C.(2004).<br />

Antioxidants in Chinese <strong>herbal</strong> medicines: A biochemical perspective. Natural<br />

Product Reports, 21, 478-489.<br />

Zuo, Y., Chen, H., <strong>and</strong> Deng, Y. (2002). Simultaneous determination <strong>of</strong> catechins,<br />

caffeine <strong>and</strong> gallic acids in green, oolong, black <strong>and</strong> pu-erh <strong>tea</strong>s using HPLC<br />

with a photodiode array detector. Talanta, 57, 307-316.<br />

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