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Z. Y. Yang, D. Fang, S. Kazuo, et al., “Identification of Coumarin-Enriched Japanese Green Teas and Their Par ticular Flavor Using Electronic Nose,” Journal of Food Engineering, Vol. 92, No. 3, 2009, pp. 312-316. http://dx.doi.org/10.1016/j.jfoodeng.2008.11.014

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.