Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

By Yu Chen, Jun Duan, Yue-ming Jiang, John Shi, L. Peng, S. Xue, Y. Kakuda. 2010

132 citations recorded by the source corpus.

Subfields: Biochemistry, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/7a67ccbf1d54046e8234507e8fa9b358ba0731b6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. J. Martínez Leal
2. Lucía Valenzuela Suárez
3. Joselina Huerta Oros
4. Anayansi Escalante-Aburto
5. R. Jayabalan

Citations in the corpus

• A review on health benefits of kombucha nutritional compounds and metabolites (2018, background): “The oolong tea is produced by a partially fermented Chinese tea that is oxidized in the range from 10 to 70% (Chen et al., 2011) and is made by wilting fresh leaves by sun, then slightly bruising (Weerawatanakorn et al., 2015).”