African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Increasing gallic acid contents in green tea extracts using acid hydrolysis

Hae-Soo Kim
  • Hae-Soo Kim
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
  • Search for this author on:
  • Google Scholar
Do Yeon Jeon
  • Do Yeon Jeon
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
  • Search for this author on:
  • Google Scholar
Ha-Nul Lee
  • Ha-Nul Lee
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
  • Search for this author on:
  • Google Scholar
Seong-Jin Hong
  • Seong-Jin Hong
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
  • Search for this author on:
  • Google Scholar
Seung-Hee Nam
  • Seung-Hee Nam
  • Institute of Agricultural Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
  • Search for this author on:
  • Google Scholar
Jeong Choi
  • Jeong Choi
  • Jeonnam Agricultural Research and Extension Services, Naju-si 58213, Republic of Korea.
  • Search for this author on:
  • Google Scholar
Yong-Hee Kwon
  • Yong-Hee Kwon
  • Research Institute of Climate Change and Agriculture, Rural Development Administration, Jeju 690150, Republic of Korea.
  • Search for this author on:
  • Google Scholar
Doo-Gyung Moon
  • Doo-Gyung Moon
  • Research Institute of Climate Change and Agriculture, Rural Development Administration, Jeju 690150, Republic of Korea.
  • Search for this author on:
  • Google Scholar
Young-Min Kim
  • Young-Min Kim
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
  • Search for this author on:
  • Google Scholar


  •  Received: 17 September 2020
  •  Accepted: 04 January 2021
  •  Published: 31 March 2021

Authors

Hae-Soo Kim
Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.

Do Yeon Jeon
Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.

Ha-Nul Lee
Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.

Seong-Jin Hong
Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.

Seung-Hee Nam
Institute of Agricultural Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.

Jeong Choi
Jeonnam Agricultural Research and Extension Services, Naju-si 58213, Republic of Korea.

Yong-Hee Kwon
Research Institute of Climate Change and Agriculture, Rural Development Administration, Jeju 690150, Republic of Korea.

Doo-Gyung Moon
Research Institute of Climate Change and Agriculture, Rural Development Administration, Jeju 690150, Republic of Korea.

Young-Min Kim
Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.

Corresponding Author Email: [email protected]



Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 15 No. 3
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES