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X. Y. Li, X. Q. Yang and B. L. Zhao, “Studies on the Free Radical Scavenging and the Antioxidant Effects of Green Tea Phenol Products (GTP),” Environmental Che mistry, Vol. 11, No. 4, 1992, pp. 13-15.

has been cited by the following article:

• TITLE: Comparison of the Quality Characteristics of 4 Albinos Tea

  AUTHORS: Ronglin Li, Zhengzheng Li, Yiyang Yang, Hao Yuan, Yunlong Kong

  KEYWORDS: Albino’s Tea; Chemical Characteristics; Diversity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.11, October 8, 2013

  ABSTRACT: The made tea quality and chemical characteristics of 4 albinos cultivars were investigated. It shows that constitutes of micro-elements, contents of polyphenols and total amino acids in 4 samples are much different due to the biological diversity. The DPPH free radicals scavenging ability of the 4 albinos tea is also different. The free radicals scavenging rate has a significant positive correlation to the content of total polyphenols, total catechins, as well as C, CG, GCG, EGCG, but there is no positive relationship to the content of Zn, Se.